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Waterblom­metjies are indige­nous to the West­ern Cape, South Africa. They are har­vested in the Cape win­ter, July to Sep­tem­ber. Waterblom­metjies means “small water” flower in Afrikaans.

It is believed that the Khoikhoi peo­ple intro­duced this veg­etable to the early Dutch set­tlers at the Cape.

Waterblom­metjie bredie

1kg lamb (or beef)
1kg waterblom­metjies
23 onions
salt
pep­per
4 cloves
1 tspoon gar­lic
+-1/​2 tspoon pep­per­corns
+- 12 tspoon all­spice
cook­ing oil
+- 4 pota­toes
juice of 1 lemon
1l beef stock (or less)

Method

Wash the waterblom­metjies well and then steep it in salt water for an hour or two. Brown the meat in the oil and set it aside. In the same oil the meat was fried in, fry the onions, with the cloves, all­spice and pep­per­corns until they are translu­cent. Put the meat back in the pot.

Add the beef stock and sim­mer slowly for about 45 mins. Add the pota­toes, waterblom­metjies and gar­lic. Sim­mer slowly again, for approx­i­mately one hour, or until the pota­toes and waterblom­metjies are done. Do not stir the pot , as this will cause the waterblom­metjies to become a “mush”.

Just before serv­ing, add the lemon juice,salt and pep­per to taste and stir through.

Serve with rice

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