Time to try out a uniquely South African dish. Waterblommetjie bredie has a long history in South Africa and especially the Cape. It is named after the flowers of the Cape pond-weed or water hawthorn that grows each year between May and October on freshwater ponds in the Western Cape.
The flowers were already in use by the indigenous Khoi San people who then introduced them to the early settlers in the 17th century who then started making what we now know as a waterblommetjie bredie recipe . This traditional dish makes use of these delicate water flowers along with mutton or beef, variety of vegetables and some flavour from the delicious wine varietals of the Cape. You can get canned waterblommetjies, but to get them freshly harvested is a treat not to be missed. While this takes some time to cook, the results are worth the wait! So sit back and relax while you try out this delectable and wholesome version of a waterblommetjie bredie recipe below.
Serves 6
Ingredients:
- 1kg lamb knuckles
- 25g tomato paste
- 100g tinned tomatoes
- 1 onion, chopped
- 4 garlic cloves, chopped
- 1 Tbsp ground coriander
- 250ml white wine
- 250ml beef or vegetable stock
- 5 medium potatoes, peeled and quartered
- 2 or 3 carrots, peeled and sliced
- 350g waterblommetjies
- 30ml olive oil
- Salt and pepper to taste
Method:
- Preheat the oven to 180℃
- Season the lamb with salt and pepper
- Heat the olive oil in a medium-size pot and brown the meat
- Remove from heat and set aside
- To the pot add the onion and garlic and sauté until soft
- Return the meat along with the coriander and tomato paste
- Add wine, tomatoes and stock
- Season.
- Bake in a preheated oven for 60 minutes
- Add the potatoes and cook for a further 60 minutes
- Add the sliced carrots and waterblommetjies and cook until tender, about 20 minutes
- Serve with and your favourite side dish