Waterblommetjiebredie
Waterblommetjiebredie (VAH-ter-blom-meh-key-BREE-dee)
Water Flower Stew
A unique Cape stew of lamb slowly braised with waterblommetjies (Cape pondweed flowers), sorrel, and wine — a seasonal delicacy found nowhere else on earth.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: cast iron pot
Garnishes: lemon zest, fresh sorrel
Accompaniments: white rice, crusty bread
Instructions
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1
Soak waterblommetjies in salted water for 30 minutes. Rinse thoroughly and drain.
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2
Brown lamb pieces in oil in a heavy pot. Remove and set aside.
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3
Sauté onions and garlic until soft. Return lamb to the pot.
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4
Add wine, stock, potatoes, and nutmeg. Bring to a simmer, cover, and cook for 1 hour.
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5
Add waterblommetjies and sorrel. Cover and cook for another 45 minutes until the flowers are tender and the sauce is thick.
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6
Finish with lemon juice, salt, and pepper. Serve with rice or crusty bread.
Did You Know?
Waterblommetjies can only be harvested from natural vleis (ponds) in the Western Cape during winter, making this the most seasonal and geographically restricted dish in South African cuisine.
Chef's Notes
Equipment Tips
- heavy-bottomed pot
- colander
Garnishing
lemon zest, fresh sorrel
Accompaniments
white rice, crusty bread
The Story Behind Waterblommetjiebredie
Waterblommetjiebredie is one of the oldest and most uniquely South African dishes. The Khoisan people ate waterblommetjies long before European arrival. Dutch settlers at the Cape adopted the ingredient, combining it with their bredie (stew) tradition. It remains a cherished seasonal delicacy of the Western Cape.
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