Waterblommetjiebredie — Print Recipe

A unique Cape stew of lamb slowly braised with waterblommetjies (Cape pondweed flowers), sorrel, and wine — a seasonal delicacy found nowhere else on earth.

Ingredients

1kg lamb neck or rib, chopped
500g waterblommetjies (Cape pondweed buds), cleaned
2 tbsp vegetable oil
2 onions, sliced
3 cloves garlic, minced
200g sorrel or spinach
250ml dry white wine
250ml lamb or beef stock
2 potatoes, cubed
1 tbsp lemon juice
Salt and pepper
1 tsp nutmeg

Instructions

1 Soak waterblommetjies in salted water for 30 minutes. Rinse thoroughly and drain.
2 Brown lamb pieces in oil in a heavy pot. Remove and set aside.
3 Sauté onions and garlic until soft. Return lamb to the pot.
4 Add wine, stock, potatoes, and nutmeg. Bring to a simmer, cover, and cook for 1 hour.
5 Add waterblommetjies and sorrel. Cover and cook for another 45 minutes until the flowers are tender and the sauce is thick.
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.