Waterblommetjiebredie (Waterblommetjiebredie)
Overview
Waterblommetjiebredie is a South African lamb stew made with waterblommetjies, the edible flower buds of Cape pondweed, a plant that grows on dams and marshes in the Western Cape. The name is Afrikaans for little water flower stew. Lamb or mutton on the bone is browned with onion and slowly simmered in a little stock or white wine. The flower buds, which taste a little like green beans or artichoke, are added with potatoes for the last part of the cooking. A handful of wild sorrel or a squeeze of lemon gives the dish a slight sourness. It is served with rice.
History
The Khoikhoi people of the Cape ate the flowers of Cape pondweed long before European settlers arrived, and the plant is found only in the south-western corner of South Africa. The buds are picked by hand in winter and spring, when the dams are full. Bredie is the Cape word for a slow-cooked stew, and waterblommetjiebredie is one of the best-known dishes of Afrikaner and Cape Malay home cooking.
Main ingredients
Cape pondweed flowers, lamb or mutton, potato, onion, sorrel or lemon, white wine. The soup is built on lamb juices and stock and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Lamb soups · Potato soups · Spinach and greens soups · More soups from South Africa
Recipe
Method
- 1
Brown the meat in the oil, then add the onions and cook until soft.
- 21 h
Add the wine or stock, season and simmer gently, covered, for 1 hour.
- 320 min
Add the potatoes and cook for 20 minutes.
- 420 min
Lay the waterblommetjies and sorrel on top and cook for 20 minutes more, without stirring too much.
- 5
Season with nutmeg and lemon and serve with rice.
- ✓
Serve. About 2h 30m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
