Waterblommetjiebredie

Nutrition · per serving

Steps

1. 1

   Pat the lamb dry. Slice the onion, chop the garlic, peel-seed-chop the tomato, roughly chop the sorrel, and rinse the waterblommetjies thoroughly to remove grit. Season the lamb all over with most of the salt and the black pepper, then dust lightly with the flour. This thin coating helps the stew body thicken quickly within the shorter cooking time.

   500 g lamb shoulder, trimmed and cut into 3 cm cubes180 g onion, finely sliced3 cloves (12 g) garlic cloves, finely chopped80 g tomato, peeled, seeded and finely chopped40 g sorrel leaves, roughly chopped250 g waterblommetjies, cleaned and drained6 g salt2 g black pepper10 g flour
2. 2

   Heat a heavy casserole over medium-high heat and add the oil. Brown the lamb in 2 batches for 2-3 minutes per batch, turning to colour several sides without steaming it. Remove to a plate; good browning is essential for a deep, traditional bredie flavour.

   15 ml neutral oil500 g lamb shoulder, trimmed and cut into 3 cm cubes
3. 3

   Lower the heat to medium. Add the onion to the pot and cook for 5 minutes, stirring and scraping up the browned bits, until softened and lightly golden. Add the garlic and cook for 30 seconds, just until fragrant; do not let it brown or it will taste bitter.

   180 g onion, finely sliced3 cloves (12 g) garlic cloves, finely chopped
4. 4

   Add the chopped tomato, bay leaf, and thyme, then return the lamb and any juices to the pot. Pour in the wine and simmer briskly for 2 minutes to cook off the raw alcohol and reduce slightly.

   80 g tomato, peeled, seeded and finely chopped1 bay leaf2 sprigs fresh thyme500 g lamb shoulder, trimmed and cut into 3 cm cubes120 ml dry white wine
5. 5

   Add the stock and bring to a gentle simmer. Cover partially and cook over low heat for 25 minutes, stirring once or twice, until the lamb is nearly tender when pierced with a knife. If it is still firm, give it another 5 minutes before adding the flowers.

   250 ml lamb or light beef stock
6. 6

   Add the waterblommetjies and the remaining salt, cover again, and simmer gently for 10 minutes. The flowers should soften but still hold their shape, and their slightly tangy flavour should infuse the broth.

   250 g waterblommetjies, cleaned and drained6 g salt
7. 7

   Stir in the sorrel and cook uncovered for 2 minutes until just wilted. Off the heat, remove the bay leaf and thyme sprigs, then swirl in the lemon juice and cold butter for a glossy finish and brighter acidity. Taste and adjust seasoning if needed.

   40 g sorrel leaves, roughly chopped1 bay leaf2 sprigs fresh thyme10 ml lemon juice10 g cold butter
8. 8

   Let the bredie rest for 5 minutes before serving. Spoon into warm bowls and serve with steamed rice, mashed potatoes, or crusty bread if desired.

Origin & History

Waterblommetjiebredie is a classic Cape stew associated especially with the Western Cape winter, when waterblommetjies—edible flowers of the Cape pondweed—are in season. The dish reflects Cape home cooking traditions, combining slow-braised meat with local, foraged or farmed ingredients and a gently tangy finish prized in many old bredie recipes.