Traditional Waterblommetjiebredie Recipe

 

Summary

Yield
Servings
Source

Various Sources

Prep time2 1⁄2 hours

Description

The origins of Waterblommetjiebredie, a traditional South African stew, can be traced back to the early Dutch Settlers in the Western Cape Province. The name comes from the Afrikaans language and simply means 'small water flower stew'.

Waterblommetjies are harvested off dams and marshes during the winter months. You can buy the fresh buds from roadside hawkers, farm stalls or large supermarkets. If you are using fresh buds, remember to soak them in salt water for three hours and rinse them prior to cooking.

For this basic recipe, we will be adding stewing lamb. However, a range of lamb and beef cuts can be used and local recipes often vary.

Ingredients

1kgstewing lamb
10mlcooking oil
2 onions, chopped
2 potatoes, diced
500gwaterblommetjies
250mlchicken or beef stock
10mlsalt
4dsground black pepper
1 sour apple, sliced

Instructions

  1. Cut and rinse the waterblommetjies.
  2. Brown the meat in the heated oil.
  3. Put in the onions and saute.
  4. Add the rest of the ingredients and simmer until the vegetables are cooked.
  5. Serve on a bed of Basmati rice.

Notes

Avoid stirring the stew to keep the flowers from breaking apart.