is a stew
. The name comes from the Afrikaans
language and literally means 'small water flower stew'. It is made of meat, usually lamb or mutton, stewed together with a flower (known in English as Cape Pondweed, Cape Hawthorn or Cape Asparagus and scientifically as Aponogeton distachyos
) found in the dams and marshes of the Western Cape
(South Africa). The buds (waterblommetjies
) are usually ready to be picked in the months of July and August (South African winter).
The taste can be described as much like stewed green beans with a hint of pumpkin.
Some belief that the early Dutch settlers (circa Jan van Riebeek
’s time) used waterblommetjies
as a vegetable (and hence a source of vitamin C) in desperation, since their early farming initiatives had been somewhat less than successful. The alternative tale is that the Voortrekkers
harvested them as a food source, since while on trek, they were unable to grow anything. Whichever is the truth, waterblommetjie bredie
is a well known and much respected local delicacy, popular with foreign tourists.
Waterblommetjie bredie recipes
These are the main ingredients for most recipes:
- Lamb or mutton
- Salt and pepper