Waterblommetjie Bredie is a traditional South African stew hailing from the Cape, featuring tender lamb and the unique, tangy waterblommetjies (Cape water lilies). This hearty dish, often enjoyed during the spring season when waterblommetjies are in bloom, combines succulent meat, potatoes, and a fragrant broth with a slight lemony bite from the flowers. It’s a comforting, slow-cooked meal perfect for family gatherings. Below, I’ll walk you through a detailed, step-by-step recipe to make waterblommetjie bredie for 6-8 people, written in a warm, engaging blog style.
Why Waterblommetjie Bredie Is a Cape Classic
There’s something magical about waterblommetjie bredie—the way the lamb melts in your mouth, the earthy potatoes soak up the broth, and the waterblommetjies add a subtle, tangy twist. This dish is a celebration of South African flavors, blending Dutch and indigenous influences. If you’re new to cooking with waterblommetjies, don’t worry—this recipe is straightforward, with tips to ensure your bredie is a hit. Let’s get started!
Ingredients for Waterblommetjie Bredie
To make a flavorful waterblommetjie bredie, gather these ingredients:
- Meat and Base:
- 1.5 kg (3.3 lbs) lamb shoulder or shank, cut into 2-inch chunks
- 2 tablespoons vegetable oil
- 2 large onions, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground coriander
- 1 teaspoon ground black pepper
- 1 teaspoon salt (adjust to taste)
- Vegetables:
- 500 g (1.1 lbs) fresh waterblommetjies (or canned, if fresh isn’t available)
- 4 medium potatoes, peeled and quartered
- 2 carrots, peeled and sliced into rounds
- Liquids and Seasonings:
- 2 cups lamb or beef stock
- 1 cup dry white wine (optional, for depth)
- 2 tablespoons lemon juice (or 1 fresh lemon, sliced)
- 2 bay leaves
- 1 teaspoon sugar (to balance acidity)
- Freshly ground black pepper, to taste
- Optional for Garnish:
- Fresh parsley, chopped
Equipment:
- Large, heavy-bottomed pot or Dutch oven with a lid
- Wooden spoon for stirring
- Colander (for rinsing waterblommetjies)
- Sharp knife and cutting board
Step-by-Step Instructions for Perfect Waterblommetjie Bredie
Follow these steps to create a rich, aromatic waterblommetjie bredie that captures the essence of Cape cuisine. Slow cooking is key to tender meat and melded flavors.
Step 1: Prepare the Waterblommetjies
If using fresh waterblommetjies, rinse them thoroughly under cold water to remove any dirt or grit. Soak them in a bowl of cold water with a splash of lemon juice for 15 minutes to clean and reduce any bitterness. Drain and set aside. If using canned waterblommetjies, rinse and drain them well—they’re already prepped and ready to use.
Pro Tip: Fresh waterblommetjies are seasonal (available in spring in South Africa), so canned ones are a great substitute if you’re cooking out of season.
Step 2: Brown the Lamb
Heat 2 tablespoons of vegetable oil in a large, heavy-bottomed pot over medium-high heat. Season the lamb chunks with salt and ground black pepper. Working in batches to avoid overcrowding, brown the lamb on all sides, about 5-7 minutes per batch. This step locks in the juices and adds depth to the stew. Remove the browned lamb and set aside on a plate.
Step 3: Sauté the Aromatics
In the same pot, reduce the heat to medium and add the chopped onions. Sauté for 5-7 minutes until soft and golden, stirring to scrape up the flavorful bits from the bottom. Add the minced garlic and ground coriander, cooking for another 1-2 minutes until fragrant.
Step 4: Build the Stew Base
Return the browned lamb to the pot with the onions. Pour in the stock and white wine (if using), stirring to combine. Add the bay leaves and 1 teaspoon of sugar. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 1 hour, stirring occasionally. The lamb should start to become tender, and the broth will thicken slightly.
Note: If you’re skipping the wine, replace it with extra stock or a splash of water to maintain the liquid level.
Step 5: Add the Potatoes and Carrots
After an hour, add the quartered potatoes and sliced carrots to the pot. Stir gently to submerge them in the broth. Cover and simmer for another 30 minutes, until the vegetables are tender but not falling apart.
Step 6: Incorporate the Waterblommetjies
Add the prepared waterblommetjies to the pot, stirring gently to mix them in. If using lemon juice, stir it in now; if using lemon slices, place them on top. Cover and simmer for another 15-20 minutes, until the waterblommetjies are tender and the stew has a cohesive flavor. The flowers will soften and release their tangy, slightly peppery taste into the broth.
Why This Matters: Waterblommetjies add a unique tang that balances the richness of the lamb—don’t skip them!
Step 7: Taste and Adjust
Taste the bredie and adjust seasoning with salt, pepper, or a bit more lemon juice if needed. The stew should be savory with a slight tang from the waterblommetjies and lemon. If the broth is too thin, simmer uncovered for 5-10 minutes to reduce; if too thick, add a splash of stock or water.
Step 8: Serve and Garnish
Remove the bay leaves (and lemon slices, if used). Ladle the waterblommetjie bredie into bowls, ensuring each serving has a mix of lamb, vegetables, and waterblommetjies. Garnish with chopped fresh parsley for a burst of color. Serve hot with rice, pap, or crusty bread to soak up the delicious broth.
Tips for Waterblommetjie Bredie Success
- Fresh vs. Canned: Fresh waterblommetjies have a brighter flavor, but canned ones are convenient and work well—just rinse them to remove excess brine.
- Meat Choice: Lamb shank or shoulder works best for slow cooking, but you can use beef if lamb isn’t available. Adjust cooking time as needed.
- Make Ahead: This stew tastes even better the next day as the flavors deepen. Reheat gently on the stove with a splash of water.
- Serving Ideas: Pair with a side of chakalaka or a green salad for a complete meal.
Why Waterblommetjie Bredie Is So Special
Waterblommetjie bredie is a taste of the Cape’s culinary heritage, blending the region’s unique ingredients with slow-cooked comfort. The tender lamb, hearty vegetables, and tangy waterblommetjies create a stew that’s both rustic and refined. It’s a dish that tells a story of South African traditions and the bounty of its landscapes. So, gather your ingredients, take your time, and let’s make a pot of waterblommetjie bredie that’ll warm hearts and bellies alike!
