Waterblommetjiebredie
6
Easy
20 minutes, plus 1 hour’s soaking time
1.5–2 hours
Waterblommetjies are indigenous pond flowers that grow wild in the Boland area’s dams and marshes, but they are also farmed. The waterblommetjie fruit has been a well-loved ingredient in Western Cape bredies for ages – the texture is somewhat like small artichoke leaves but the taste resembling green beans with a floral hint of lemon.
Ingredients
Method
- 500 g waterblommetjies
- 6 cups cold water
- 1 T salt
- 3 T olive or vegetable oil
- mutton, lamb knuckles, neck or rib cutlets 1.5 kg
- salt and pepper, to taste
- 1 large onion, chopped
- 1 cup hot water
- ¼ t ground nutmeg
- 4 large potatoes, peeled and cubed
- 1 lemon, juiced (or a few surings, if you can find some)
- cooked rice, for serving
Method
Ingredients
1. Place the waterblommetjies in a large bowl and cover with the cold water.
2. Add the salt and stir gently, then soak for 30–60 minutes to get rid of any sand. Drain in a colander, rinse under cold running water, then set aside.
3. Heat the oil in a large, heavy-based saucepan over a moderately high heat and fry the meat in batches until lightly browned on some sides, seasoning with salt and pepper as you go. Remove from the pan and set aside.
4. Reduce the heat to medium, add the onion and fry until soft and translucent. Return the meat to the pan and add the hot water and nutmeg. Bring to a simmer with the lid on, then cook over a low heat for about 1 hour.
5. Add the potatoes and waterblommetjies and cook for a further hour or until the potatoes are soft and the meat is very tender. Serve warm with cooked rice.
Find more South African recipes here
Extracted with permission from Timeless South African by Ilse van de Merwe
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