Traditional South African Waterblommetjie Bredie Recipe

Ingredients

  • 1 kg Mutton, cubed
  • 2 Large onions, chopped
  • 2 Cloves of garlic, crushed
  • 1 kg Waterblommetjies
  • 2 Potatoes, cubed
  • 500 ml Chicken stock
  • 1 Bunch fresh parsley, chopped
  • 1 Bunch fresh thyme, chopped
  • 2 Bay leaves
  • Salt and pepper to taste
  • 2 tbsp Vegetable oil
  • 1 tbsp Vinegar
  • 1 tbsp Sugar

Steps and instructions

  1. Heat the vegetable oil in a large pot over medium heat.
  2. Add the mutton and brown on all sides, then remove from the pot and set aside.
  3. In the same pot, add the chopped onions and crushed garlic. Cook until the onions are translucent and the garlic is aromatic.
  4. Add the browned mutton back into the pot.
  5. Add the chicken stock, bay leaves, vinegar, and sugar to the pot. Cover and let simmer for about 1 hour.
  6. While the mutton is cooking, clean the waterblommetjies and remove any leaves or stems. Soak in water with a bit of salt.
  7. After an hour, add the waterblommetjies and cubed potatoes to the pot. Cover and let cook for another hour, or until the potatoes are soft.
  8. Season with salt and pepper, then add the chopped parsley and thyme.
  9. Let the bredie simmer for another 15-20 minutes, then remove from heat.
  10. Let the bredie sit for a bit before serving to allow the flavors to meld together.

Tools for making

Recipe variations

  • Use lamb instead of mutton for a more tender meat.
  • Add some red wine or Worcestershire sauce for extra depth of flavor.
  • Include other vegetables such as carrots, green beans, or butternut squash.
  • For a spicier version, add a chopped chili or some chili flakes.
  • Replace the mutton with beef or chicken for a different meat option.
  • Make it vegetarian by substituting the meat with mushrooms or tofu.
  • Add a squeeze of lemon juice or some lemon zest for a citrusy twist.
  • Experiment with different herbs such as rosemary or oregano.
  • For a creamier texture, stir in a dollop of sour cream or coconut milk.
  • Serve the bredie with rice, couscous, or mashed potatoes instead of bread.

Recipe overview

Waterblommetjie Bredie is a traditional South African stew, perfect for those chilly winter nights. The star of the dish is the waterblommetjie, a type of edible water lily, which gives the stew a unique and delightful flavor. Paired with hearty mutton, potatoes, and a blend of herbs, this stew is comfort food at its best. This recipe will take you through the step-by-step process of preparing Waterblommetjie Bredie, simmering it to perfection until the flavors meld together beautifully. Expect a warm, hearty, and comforting meal that will introduce you to a delicious part of South African cuisine.

Common questions

  1. Can I use a different type of meat?
    Yes, you can use beef or lamb as an alternative to mutton.
  2. Can I use dried waterblommetjies?
    It is recommended to use fresh waterblommetjies for the best flavor and texture. Dried waterblommetjies may not provide the same taste and consistency.
  3. Can I make this recipe vegetarian?
    Yes, you can omit the meat and use vegetable stock instead of chicken stock. You can also add more vegetables like carrots and bell peppers for added flavor and texture.
  4. How long can I store the leftovers?
    You can store the leftovers in an airtight container in the refrigerator for up to 3 days.
  5. Can I freeze this dish?
    Yes, you can freeze the waterblommetjie bredie. Allow it to cool completely, then transfer it to freezer-safe containers or bags. It can be stored in the freezer for up to 3 months.
  6. What can I serve with waterblommetjie bredie?
    Waterblommetjie bredie is traditionally served with steamed rice or freshly baked bread.

Serving dishes and utensils

  • Large pot - A large pot is needed to cook the mutton and vegetables.
  • Chopping board - A chopping board is useful for cutting and preparing the onions, garlic, and herbs.
  • Knife - A sharp knife is essential for cutting the ingredients.
  • Wooden spoon - A wooden spoon is ideal for stirring and mixing the ingredients while cooking.
  • Measuring cup - A measuring cup is helpful for accurately measuring the chicken stock and other liquids.
  • Serving bowls - Serving bowls are needed to serve the Waterblommetjie bredie.
  • Soup ladle - A soup ladle is useful for serving the bredie into individual bowls.
  • Tongs - Tongs can be used to handle the mutton and waterblommetjies while cooking.
  • Trivet or hot pad - A trivet or hot pad is required to protect the table or countertop when serving the hot bredie.

Origin stories

Waterblommetjie bredie is a traditional stew that has been part of South African cuisine for centuries. The star ingredient, waterblommetjies, or water flowers, grow in the cool ponds and dams of the Western Cape, making this a seasonal dish enjoyed in the winter months. The recipe is a perfect example of the melting pot of cultures in South Africa, with influences from the indigenous Khoi-Khoi people and the European settlers. The Khoi-Khoi originally used the water flowers as a vegetable, eaten with fat or sometimes simply roasted in hot ashes. The settlers added meat to the dish, transforming it into the hearty stew it is today. Every family has their own version, and it is often served at social gatherings, forging a sense of community and shared heritage with each pot.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.