Cape Flavour

Waterblommetjies in Bloom

Waterblommetjies are an indigenous water hyacinth flower (known in English as Cape pondweed, Cape hawthorn or Cape asparagus and scientifically as Aponogeton distachyos) found in the dams and marshes of the Western Cape (South Africa).

This weekend I headed to one of my favourite spots for the freshest waterblommetijies in town. Seasonal food at it’s best – what a treat!

WATERBLOMMETJIE BREEDIE

INGREDIENTS:

1 Kg of lamb knuckles/ neck/ or stewing lamb cut into cubes
30 ml sunflower oil
15 ml butter
5 ml salt
5 ml freshly ground black pepper
Pinch of sugar
2.5 ml freshly grated nutmeg
500 g potatoes
2 large onions, sliced
250ml white wine
250 ml chicken stock
3 large cloves of garlic, chopped
20 ml lemon juice
Pinch of dried chilli flakes
15 ml white wine vinegar
500 g waterblommetijies
Chopped parsley for garnish

METHOD:

Trim the stalks from the waterblommetjies. Soak them in salt water for 2-3 hours. Then drain and rinse. Peel and quarter the potatoes.

Heat the oil and butter in a large heavy based saucepan. Brown the meat in batches. Remove. Then add the onions and garlic and sauté until softened.

Return the meat to the saucepan and season with salt, pepper, sugar and nutmeg. Add the wine, vinegar and chilli flakes and simmer for about and hour.

Stir in potatoes, waterblommetjies, lemon juice and chicken stock. Simmer uncovered for about 45 min or until the meat is very tender. Check the seasoning. If the bredie has too much liquid, cook a bit longer. Garnish with chopped parsley. Serve with rice.