Waterblommetjie Bredie is a traditional South African lamb stew featuring seasonal waterblommetjies—wild pondweed flowers harvested in winter across the Western Cape. Slow-cooked with potatoes, garlic, and fragrant spices, this hearty dish offers earthy, tangy flavors and a deep connection to Cape heritage. Perfect for cozy meals, Waterblommetjie Bredie is best served with rice or crusty bread. Discover the taste of South African tradition in every bite.
Equipment
- 1 No.3 Cast iron potjie
Ingredients
- 2 kg lamb or mutton knuckles
- 2 kg fresh waterblommetjies cleaned and trimmed
- 4 onions chopped
- ½ cup chopped Celery
- 4 carrots
- 4 garlic cloves minced
- 4 large potatoes peeled and quartered
- 2 tbsp vegetable oil
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- 6 cloves
- 1 tsp black pepper
- 2 tbsp lemon juice
- 500 ml mutton, chicken or vegetable broth
- Salt to taste
Instructions
- To prepare your waterblommetjies, soak them in salted water for an hour to draw out any hidden insects. Give them a good rinse, then gently break the flowers into smaller pieces.
- Bring a large pot of water to a boil. Add the waterblommetjies and boil for 3 minutes. Drain well and set aside.
- Heat a heavy cast iron pot until hot, then brown the meat in batches for a deep, rich sear. Once done, lift it out with a slotted spoon and set aside.
- Toss the onions, garlic, and celery into the potjie and let them sizzle gently. Stir occasionally until they turn soft and translucent, releasing their sweet aroma.
- Add the cumin, cloves, coriander, and black pepper to the pot. Fry for 2 to 3 minutes, stirring gently, until the spices release their aroma.
- Return the browned meat to the pot and stir it through the onion mixture. Pour in the lamb stock and bring to a gentle simmer.
- Add the waterblommetjies to the pot, cover, and let it simmer gently for one hour.
- After one hour, layer the potatoes on top of the stew without stirring. Replace the lid and continue simmering gently until the potatoes are tender and the meat is fall-apart soft.
- At this point, you can thicken the stew if needed, though it rarely requires much. I like to use a small amount of good old Bisto, just like Dad used to do. It adds a comforting richness and brings the whole pot together.
- Finally, squeeze fresh lemon juice over the stew and give it a very gentle stir, just enough to lift and mingle the flavours without breaking the tender meat and vegetables
- Serve with fluffy rice, crusty bread, or creamy polenta to soak up every bit of the rich, fragrant gravy.
- Want some tips and history? Read my blog post here.
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