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Waterblommetjie bredie*
(recipe from South Africa)
Ingrendients
- 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.
- ½t. Black pepper.
- 2T. Cooking oil.
To make
- Remove the flowers
from the stems and rinse thoroughly in salted water.
- Rinse again in
fresh water making sure that no sand or bugs remain.
- Set the flowers
aside to dry.
- Brown the meat in
the cooking oil.
- Add the onions and
stir until soft.
- Add all the
remaining ingredients, including the waterblommetjies, cover and
simmer for around 2½ hours, or
until the meat is tender.
- NOTE: Do not stir
the bredie too often or you will break up the flower heads.
- 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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