Waterblommetjiebredie is a South African stew. The name comes from the Afrikaans language and literally means ‘small water flower stew’. It is made of meat, typically lamb, stewed together with the waterblommetjies which are found in the dams and marshes of the Western Cape of South Africa. The taste of the stew has been described as much like stewed green beans.
500 g waterblommetjies
30 ml (2 T) sunflower oil
1 kg lamb knuckles 1 brown onion, chopped into small dice
2 cloves garlic, crushed
15 ml (1 T) ground coriander
250 ml (1 C) white wine
500 ml (2 C) prepared lamb stock
500 g potatoes, peeled and diced
Green Beans (cross cut)
Juice and zest of 1 lemon
Salt and freshly cracked pepper
65 ml (¼ C) chopped parsley
For serving to serve: Cooked white rice
1. Place the waterblommetjies in a basin of salted cold water and leave to soak for 30 minutes. Rinse the waterblommetjies thoroughly until completely clean. Repeat if necessary. Remove and discard the harder outer parts of the flowers and the leaves. Set aside.
2. Heat the oil in a heavy-bottomed saucepan. Fry off the lamb knuckles in batches until sealed and brown on the outside. Set aside.
3. In the same saucepan, fry the onion, garlic and coriander until the onions are soft.
4. Return the meat to the pan and add the white wine and the stock. Bring to the boil and then reduce the heat and simmer gently for 1 hour. Add the waterblommetjies and the potatoes and simmer until the potatoes are tender. Add the Rhodes Bean Cross Cut and heat through.
5. Season the bredie with the lemon juice, lemon zest, salt and pepper. Sprinkle over the chopped parsley and serve over the hot white rice.
Waterblommetjiebredie is a local delicacy in South Africa. So if you’re ever in south Africa or you just want to feel a little of SA in Nigeria you can try to make the Waterblommetjiebredie it yourself.