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 recipe here
Serve waterblommetjie bredie hot with slices of fresh buttered bread.
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