Traditional Waterblommetjiebredie Recipe
Summary
| Yield | |
|---|---|
| Source | Various Sources |
| Prep Time | 2 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
- 1 kg stewing lamb
- 10 ml cooking oil
- 2 onions, chopped
- 2 potatoes, diced
- 500 g waterblommetjies
- 250 ml chicken or beef stock
- 10 ml salt
- 4 ds ground black pepper
- 1 sour apple, sliced
Instructions
- Cut and rinse the waterblommetjies.
- Brown the meat in the heated oil.
- Put in the onions and saute.
- Add the rest of the ingredients and simmer until the vegetables are cooked.
- Serve on a bed of Basmati rice.
Notes
Avoid stirring the stew to keep the flowers from breaking apart.
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