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.
1kg lamb (or beef)
2 – 3 onions
1 tspoon garlic
+-1/2 tspoon peppercorns
+- 1⁄2 tspoon allspice
+- 4 potatoes
juice of 1 lemon
1l beef stock (or less)
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