Type Stew Place of origin South Africa | Region or state Western Cape | |
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Main ingredients Meat (typically lamb), Aponogeton distachyos flowers Similar Tomato bredie, Potbrood, Umngqusho, Bobotie, Koeksister | ||
Kitchencoza die waterblommetjiebredie season 2 episode 5
Waterblommetjiebredie is a stew. The name comes from the Afrikaans language and literally means 'small water flower stew'. It is made of meat, typically lamb, stewed together with the waterblommetjies (Aponogeton distachyos flowers) which are found in the dams and marshes of the Western Cape of South Africa. 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.
Contents
- Kitchencoza die waterblommetjiebredie season 2 episode 5
- Pick n pay waterblommetjiebredie 24 7 2013
- History
- Recipes
- References
The taste of the stew has been described as much like stewed green beans. Waterblommetjiebredie is a local delicacy in South Africa.
Pick n pay waterblommetjiebredie 24 7 2013
History
Waterblommerjiebredie was first prepared by the Khoikhoi people indigenous to South Africa. They taught the early settlers of South Africa how to use waterblommetjie as food and medicine.
Recipes
The typical main ingredients of waterblommetjiebredie:
