Waterblommetjie Bredie

Ingredients

• 1.1 kilogram waterblommetjies, Cape water hawthorn flowers; washed, soaked in salt water ½ hour
• 2.kilogram mutton, riblets, breasts or chops; 1–1½ kg
• 3.30 ml oil
• 4.4 onions, chopped
• 5.3 lemon juice, from 3 lemons
• 6.45 ml brown sugar, 3 tablespoons
• 7.Aromat seasoning, to taste
• 8.salt and pepper, to taste
• 9.1 beef stock cube, crushed
• 10.400 ml water
• 11.4 potatoes, diced

Method

1. 1.Wash the waterblommetjies thoroughly under running water. Split into large chunks and leave to soak in salt water for about ½ hour.
2. 2.Brown the meat well in oil. Drain on brown paper.
3. 3.Sauté the onions in the same oil.
4. 4.Add the meat back to the onions.
5. 5.Mix together the lemon juice, brown sugar, the crushed stock cube and the water. Pour over the meat and onions.
6. 6.Cover and allow to simmer whilst preparing the waterblommetjies.
7. 7.Cut the waterblommetjies into smaller pieces. Trim away any brownish leaves.
8. 8.Add the waterblommetjies and potatoes to the stew.
9. 9.When the meat is beginning to become tender, taste and adjust seasonings.
10. 10.Put into a casserole and bake in a moderate oven. Baking will give the stew a gloss and remove that boiled look.
11. 11.To thicken the stew, mash a few of the potatoes against the side of the casserole and mix through.
12. 12.If too fatty, remove some of the fat before serving. Serve the stew on rice.

Notes

• This stew tastes nicer if prepared the day before serving.
• Waterblommetjies (Aponogeton distachyos) are Cape water hawthorn flowers, a distinctly South African ingredient available fresh in season in the Western Cape or tinned/bottled. They have a slightly spinach-like, fresh flavour.
• Aromat is a South African seasoning brand (similar to Maggi seasoning).
• Moderate oven is approximately 160–180°C (325–350°F).