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Waterblommetjie bredie* (recipe from South Africa)


  • 1.5 kg. Breast of mutton or lamb, cubed.
  • 2 bunches of waterblommetjies.
  • 2 Onions, chopped.
  • 1 Large cooking apple, cored and sliced.
  • 4 Potatoes, peeled and thinley sliced.
  • 1 Bunch of sorrel, chopped. (Optional).
  • 1C. Meat stock.
  • 1C. Dry white wine.
  • 1t. Sugar.
  • 1T. Salt.
  • ˝t. Black pepper.
  • 2T. Cooking oil.
To make
  1. Remove the flowers from the stems and rinse thoroughly in salted water.
  2. Rinse again in fresh water making sure that no sand or bugs remain.
  3. Set the flowers aside to dry.
  4. Brown the meat in the cooking oil.
  5. Add the onions and stir until soft.
  6. Add all the remaining ingredients, including the waterblommetjies, cover and simmer for around 2˝ hours, or until the meat is tender.
  7. NOTE: Do not stir the bredie too often or you will break up the flower heads.
  8. NOTE 2: Some people prefer to add the waterblommetjies to the breedie 30 minutes before the end of the cooking time. This results in a slightly crunchier texture which I, for one, prefer.
Serving suggestions

Serve with rice.

*Aponogeton distachyos - Cape Pondweed Native of South Africa

Sweetflag Soup*

  • 6 sweetflag florets
  • 1/4 cup sweetflag roots, cubed
  • 2 tablespoons butter
  • 2 tablespoons honey
  • 4 cups water
  • 1/2 cups water
  • salt and pepper

Scrape and wash the roots and dice small. Wash and clean the florets. Melt the butter and slowly simmer until the roots are cooked. Add the honey and the milk, simmer for another 10 minutes

*Sweet Flag - Acorus calamus





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