Waterblommetjiebredie
TypeStew
Place of originSouth Africa
Region or stateWestern Cape
Main ingredientsMeat (typically lamb), Aponogeton distachyos flowers

Waterblommetjiebredie/ˌvɑːtərˌblɔmikiˈbrɪədi/ is a stew. The name comes from the Afrikaans language and literally means 'little water flowers stew'. It is made of meat, typically lamb, stewed together with the waterblommetjies (Aponogeton distachyos flowers)[1] which are found in the dams and marshes of the Western Cape of South Africa.[2] The buds of Aponogeton distachyos are usually ready to be picked in the southern midwinter months of July and August, leading to their use in winter stews such as waterblommetjiebredie.

The taste of the stew has been described as much like stewed green beans.[3] Waterblommetjiebredie is a local delicacy in South Africa.[1]

History

Waterblommerjiebredie was first prepared by the Khoikhoi people indigenous to South Africa.[4] They taught the early settlers of South Africa how to use waterblommetjie as food and medicine.[5]

Recipes

The typical main ingredients of waterblommetjiebredie:[6][7][8]

See also

Notes

  1. ^ a b Pippa de Bruyn; Keith Bain (18 November 2011). Frommer's South Africa. John Wiley & Sons. p. 40. ISBN 978-1-118-17619-1.
  2. ^ African FLowering Plants Database: Aponogeton distachyos
  3. ^ Harlan Walker (1 January 1998). Fish: Food from the Waters. Oxford Symposium. p. 225. ISBN 978-0-907325-89-5.
  4. ^ Ultimate Food Journeys: The World's Best Dishes and Where to Eat Them. DK Publishing. 3 October 2011. p. 166. ISBN 978-0-7566-9588-0.
  5. ^ Edible & Medicinal Flowers. New Africa Books. 2000. p. 80. ISBN 978-0-86486-467-3.
  6. ^ "Newsletter #26". Funky Munky. 8 June 2002. Retrieved 7 September 2010.
  7. ^ Olivier, Michael (29 June 2009). "Waterblommetjie Bredie". Retrieved 7 September 2010.
  8. ^ "Waterblommetjiebredie". Man in the Kitchen. Archived from the original on 13 January 2008.


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