Waterblommetjie bredie 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.

History

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
• Waterblommetjies
• Onions
• Potatoes
• Salt and pepper

• Man in the Kitchen (Very informative especially if the idea of stewing a flower is foreign to you)
• Funky Munky
• Nosh News