Waterblommetjie bredie (Water flower stew / soup) is a traditional South African dish that is usually prepared during the winter month and is highly regarded as a delicacy in these parts of the world.
The dish has a longstanding history in South Africa and especially in the Western Cape. It is named after the flowers of the Cape pond weed or water hawthorn (Aponogeton distachyos) that grow during the winter month on freshwater ponds and dams in the Cape province and contains apart from the flowers either mutton or beef and a variety of vegetables.
The flowers were already used by the indigenous Khoikhoi people which introduced them to the early settlers in the 17th century. These days waterblommetjies are as well available in cans but to get them freshly harvested is of course my preferred option. During the winter in Cape Town you can often purchase the flowers at green grocery stores or on street corners close to the highways were farm workers offer them to the people in the passing traffic.
Preparation time: 30 minutes --------- Cooking time: at least 1 H 45 minutes --------- Resting time: 1 hour ---------- Total time needed: at least 3 H 15 minutes ---------- Grade of Difficulty: standard
This recipe was inspired by "camping and hiking" you can find their recipehere
Ingredients for Waterblommetjie Bredie
4 tbs. olive oil
700 gram / 24.7 oz of stewing mutton or beef, cut into bite sized pieces
500 gram / 17.6 oz fresh waterblommetjies
2 large onions, sliced
8 baby potatoes, quartered
2 big carrots, sliced
1 cup green peas
1 leek, washed and sliced
1 big turnip, peeled and diced
1 yellow sweet pepper, deseeded and chopped
1 small bunch of parsley, chopped
8 cloves of garlic, minced
2 liter / 8 cups of hot beef or mutton stock
1tsp. cumin
1 tsp. paprika
5 Allspice
2 bay leaves
10 black pepper corns
1/2 tsp. turmeric
1 bishops crown, cayenne or Kashmiri chili
1 tsp. origano
1 piece of mace (or 1/8 tsp. grated nutmeg)
Salt and pepper to taste
Directions
Gently wash the waterblommetjies and place them in a bowl with salt water for 1 hour
Sprinkle the meat with black pepper, a little cumin, origanum and salt and let it rest for 15 minutes
Switch on the stove and stir fry meat in a large pot till it is brown on all sides
Add onion and fry them till they are beginning to change color
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