South African Waterblommetjiebredie (Cape Water Lily Stew with Lamb)

About This Recipe

South African Waterblommetjiebredie is a real, traditional South African dish, known as Cape Water Lily Stew with Lamb. Lamb braised with waterblommetjies (Cape pond weed flowers) and sorrel, a uniquely South African seasonal stew found only in the Western Cape.\n\nWaterblommetjiebredie is one of the Cape's most distinctive dishes, built around waterblommetjies, an indigenous aquatic plant harvested from Western Cape wetlands during a specific winter season, making this bredie a genuinely regional specialty.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in South African home cooking, not a generic stand-in for a search term.

Ingredients

Serves 6

• 1 kglamb shoulder(cubed)
• 3 tbspneutral oil
• 2yellow onions(diced)
• 4garlic cloves(minced)
• 500 gwaterblommetjies (fresh or preserved), or substitute chopped green beans and sorrel
• 2 tbspsorrel or a squeeze of lemon juice, if unavailable
• 500 mlwater or stock
• 1 tspfine sea salt(to taste)
• 4 cupscooked rice(to serve)

Instructions

1. 1

   Brown the lamb

   Heat oil in a heavy pot and brown the lamb cubes on all sides; set aside.

2. 2

   Cook the onions

   Add onions to the same pot, cooking until soft, about 8 minutes.

3. 3

   Add garlic

   Stir in garlic, cooking for 1 minute.

4. 4

   Braise

   Return the lamb to the pot, add water or stock, cover, and simmer for 1 hour until nearly tender.

5. 5

   Add waterblommetjies

   Add the waterblommetjies (or substitute) and sorrel, and continue simmering uncovered for 30 minutes until the lamb is fully tender and the sauce has thickened.

6. 6

   Serve

   Season with salt and serve hot over rice.

Variations

• •

  Some households add potatoes to the braise for extra heartiness.

• •

  A version without waterblommetjies, using green beans and sorrel, approximates the flavor if the traditional plant isn't accessible.

• •

  Add a bay leaf for extra depth during the braising.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.

Frequently Asked Questions