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South African waterblommetjie bredie

by Jeanne Horak on May 17, 2010 32 Comments in Gluten-free, Monthly Mingle, Recipes - meat, South African

Waterblommetjiebredie

When most people think of edible flowers, they picture a couple of nasturtiums strewn across a salad; maybe a pansy garnish; or some sugared rose petals on a cake.  What flowers are not usually associated with are hearty stews.  That is, unless you come from the Western Cape region of South Africa!

I have written before about the history of South Africa, including the colonisation by the Dutch in the 1600s in order to establish a refreshment station for Dutch East-India Company shops sailing around the tip of Africa on their way to the East.  These colonists did eventually cultivate crops successfully, but for the first few years, things were pretty rough and there was little to eat, particularly since much of what they had had to be given to ships calling at Table Bay.  In desperation, the colonists turned to whatever fresh fruit and vegetables were locally available, and it is thought that this is how waterblommetjies entered into South African cuisine.

WaterblommetjieCollage

 

Waterblommetjies literally means “little water flowers”, but the more scientific name is Aponogeton Distachyos – known in English as Cape Pondweed or Water Hawthorn.  These aquatic plants are native to South Africa’s Western Cape  province but have also been introduced elsewhere in warm, temperate winter rainfall areas. They prefer growing in ponds or swamps which dry up in summer, when the plant becomes dormant.  When the ponds fill with autumn rain, the plant sprouts again.  The leaves are narrow and oval and float on the surface, and the sweetly scented white flowers grow in raised Y-shaped spikes that stand clear of the water.  But if you want to eat the flowers, they need to be harvested while they are still in bud phase, which is typically in the winter months of June to September.

Waterblommetjies have been successfully cultivated in France and the UK as ornamental plants, but nowhere has the idea of eating them caught on as strongly as in the Cape, where waterblommetjie bredie (a stew made from lamb potatoes and waterblommetjies) is a much-loved delicacy.  The texture of the flowers is somewhat like miniature artichoke leaves, but the taste is far more subtle – think green beans with a hint of lemon.  The good news for those of you who want to make this authentically South African dish is that you do not have to dig a pond and start growing – tinned waterblommetjies are available at good South African shops around the world.  If you are using fresh waterblommetjies, make sure to soak the flowers in water first to remove all dirt and creepy crawlies, and cook them for a little longer than you would tinned waterblommetjies.

The recipe below is an amalgamation of a number of recipes that I researched.  Although some call for red wine and chopped tomatoes, I thought I would rather go for a version that played up the subtle green flavour of the waterblommetjies. The cayenne pepper and coriander are not, strictly speaking, traditional but they certainly were a delicious addition.  Most traditional recipes call for wild sorrell leaves to add a sour tang – but as I was unable to find even cultivated sorrell, I added white wine and some watercress instead, which worked perfectly.  I loved the finished product – despite being a red meat stew, it retained an unusual lightness, and the subtle tang of the waterblommetjies was a delicious reminder of home (and so much cheaper than a plane ticket!).

Looking for other lamb recipes to try?  Why not look at:

  • my Moroccan lamb shank tagine
  • Michelle’s traditional Irish lamb stew
  • Meeta’s mint lamb meatballs

 

 

WaterblommetjieBredie2

 

WATERBLOMMETJIE BREDIE (serves 4)

For printable recipe, click here.

Ingredients:

1kg lamb short ribs, bone in (or I used 750g lamb leg steaks, cubed)
olive oil
1 large onion, chopped
3 cloves garlic, crushed
250ml dry white wine
500ml lamb or beef stock
salt and pepper
pinch of cayenne pepper
1/2 tsp ground coriander
500g potatoes, chopped (I used halved baby potatoes)
400g tin of waterblommetjies, drained
2 handfuls fresh watercress, plus some to garnish

Method:

Pre-heat the oven to 180C.

Heat a little olive oil in a heavy-based pan.  Season the meat with salt and pepper and brown in batches in the olive oil.  Remove the meat from the pan and transfer to oven-proof casserole.  Add the onions, garlic, cayenne pepper and coriander and fry gently until the onions are translucent.  Add the onion mix to the casserole (you can deglaze the pan with a splash of the wine, scrape up any bits and add to the casserole dish).

Add the wine, the stock, and the potatoes.  Bring to a gentle simmer.  Cover the casserole dish with a tight-fitting lid and place in the oven to simmer gently for about 60 minutes (or until the meat is tender.

Add the waterblommetjies on top of the casserole and two good handfuls of watercress.  Return to the oven for a further 15 minutes.  Before serving, you may want to thicken the gravy either by stirring in a little cornstarch mixed with water, or by mashing up a couple of the potato pieces in the stew and stirring the mash into the gravy.

Serve on creamy mashed potatoes.

I am just squeeeeaking in under near the deadline to submit this recipe as my second entry into this month’s Monthly Mingle, the even started by my gorgeous sister-from-another-mother Meeta.  The theme she selected is South Africa – so how could I resist making something to show off my country’s cuisine to you? FYI, my previous entry was delicious roosterkoek!

 

More deliciousness for you!

  • Curried vegetable potjiekosCurried vegetable potjiekos
  • Tartiflette – an Alpine treatTartiflette – an Alpine treat
  • French onion soup with Comté cheese toastsFrench onion soup with Comté cheese toasts
  • Moroccan-spiced roasted vegetablesMoroccan-spiced roasted vegetables

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  1. Marisa says

    May 17, 2010 at 11:53 am

    Hoe honger maak jou post my nou… Dis juis waterblommetjie seisoen hierso!

    Reply
  2. bellini valli says

    May 17, 2010 at 12:50 pm

    I love to hear about these traditional dishes that were once foraged foods. It would be a treat to be able to try these flowers freshly picked.U am still trying to get the farmers to see the virtue of giving up there zucchini flowers to me:D

    Reply
  3. Hila says

    May 17, 2010 at 12:58 pm

    when you do come home again lets take a drive to tulbagh where i have had on of the best waterblommetjie stews I have had in a while

    Reply
  4. E. L. says

    May 17, 2010 at 2:39 pm

    Dankie vir hierdie resep! Alhoewel diep Suid-Afrikaans, het ek nog nooit waterblommetjiebredie gemaak of selfs geeet nie. Dit is ewe skielik baie hoog op die prioriteitslys! Kry mens die blikkies waterblommetjies in Engeland?

    Reply
  5. Gourmet Chick says

    May 17, 2010 at 3:19 pm

    What an interesting dish – something I had never heard of before. Great to see the return to focus on foraged foods.

    Reply
  6. Kit says

    May 17, 2010 at 4:22 pm

    I’m going to have to try making this some time this winter. I haven’t had it since a marathon feast at Die Strandloper, just after we got married. I ate way too much and had the worst indigestion ever – not the fault of the waterblommetjies – I blame the potbrood myself!

    Reply
  7. Jeanne @ CookSister! says

    May 17, 2010 at 4:47 pm

    Marisa – ek is skaam om te sê dis de eerste keer wat ek dié bredie maak… maar beslis nie die laaste nie! Kan die regtig anbeveel.
    Val – I must make a plan next time I am in SA to try the fresh flowers. And yes – foraged foods are certainly making a comaback! Sign of the economic times :o)
    Hila – oh, I’d love that!!
    E.L. – Yes, tinned waterblommetjies are indeed available through South African shops in the UK – here is one supplier, but I am sure there are others: http://www.southafricanfoods.co.uk/prodinfo.aspx?pid=411
    GourmetChick – I thought I’d showcase something totally different!
    Kit – mmmm, sounds like a justifiable reason for indigestion 😉 It is perfect winter comfort food!

    Reply
  8. Wizzythestick says

    May 17, 2010 at 11:28 pm

    Wow. I would love to taste these flowers one day. In my country the most popular edible flower is wild hibiscus

    Reply
  9. Tandy - Lavender & Lime says

    May 18, 2010 at 5:47 am

    I have the same tin hiding in my cupboard waiting for a cold winters night. Thanks for an inspiring recipe!

    Reply
  10. Tandy - Lavender & Lime says

    May 18, 2010 at 5:47 am

    I have the same tin hiding in my cupboard waiting for a cold winters night. Thanks for an inspiring recipe!

    Reply
  11. Tandy - Lavender & Lime says

    May 18, 2010 at 5:47 am

    I have the same tin hiding in my cupboard waiting for a cold winters night. Thanks for an inspiring recipe!

    Reply
  12. Firefly says

    May 18, 2010 at 7:18 am

    I am ashamed to say that I have never had waterblommetjiebredie

    Reply
  13. Barry Gerber says

    May 18, 2010 at 1:15 pm

    Try lemon rind in place of the sorrel, it works beautifully.

    Reply
  14. Manggy says

    May 18, 2010 at 1:30 pm

    I think of capers when you talk about cooking with flowers! Well, that and zucchini flowers 🙂 I’ve never seen a can of waterblommetjie before – I’ll be on the lookout for them!

    Reply
  15. diva says

    May 18, 2010 at 2:11 pm

    what a fun dish! i like flowers and i do like eating them, although the ways of doing that sometimes ain’t that fun like getting a bit of raw petal stuck between your teeth. This, i’ve never heard of but do want to try! Must be so comforting as well on a cold, rainy night! x

    Reply
  16. Sommer @ A Spicy Perspective says

    May 19, 2010 at 4:48 am

    How interesting–I’ve never seen edible flowers in a can! IT looks truly delicious.

    Reply
  17. FOODESSA says

    May 19, 2010 at 1:07 pm

    Hello Jeanne…this was incredibly educational. I do love knowing that everyday is a learning experience. I’m not sure if this particular product would appeal to me…however, I certainly can understand its usefullness in certain specialized recipes.
    Thanks for sharing and flavourful wishes, Claudia

    Reply
  18. Kitchen Butterfly says

    May 19, 2010 at 9:58 pm

    Ha, last week, we were in Uxbridge (far, far away from you 🙂 and I bought some sorrell at Tescos! Yep. And these waterblommetjies look interesting.

    Reply
  19. Solange says

    May 20, 2010 at 10:32 am

    Unbelievable. I want some now. xx

    Reply
  20. Bordeaux76@gmail.com says

    May 20, 2010 at 3:31 pm

    Oe lekkerte! I had it a couple of times while we were in SA last year. Should have had it more often though. Yum!

    Reply
  21. Ethan says

    May 24, 2010 at 6:45 pm

    I can’t begin to tell you how much I love your traditional SA recipes. I’ve never been (but I am actually spending a semester next spring studying in Jo’burg, so I’ll be there soon enough!) but I love SA food and desserts especially. I try to recreate your recipes as best as I can! Melktert is such a huge hit with my friends here in New York/New Jersey USA that I seem to be making one every couple of weeks! Thanks so much!
    Check out my tea blog and connect! http://www.theteagastronomer.blogspot.com
    all the best!
    Ethan

    Reply
  22. Casey Angelova says

    May 26, 2010 at 12:08 pm

    My friend has suggested waterblommetjie bredi to me as something I should try to make for Africa Day, but I didn’t want to begin to thing about how to locate them in Bulgaria. It is good to know that they come in cans. Thanks for sharing!
    My blog celebrated Africa Day with a collection of recipes from across the continent. I would love your thoughts. http://www.caseyangelova.com/2010/05/lets-celebrate-africa-day-2010.html

    Reply
  23. Colleen Skinner says

    May 31, 2010 at 1:12 pm

    So divine – I am going to have to place an order with Bokke Foods so I can make this! Thanks for sharing!

    Reply
  24. Rich says

    June 12, 2011 at 3:30 pm

    hier een hollander in de vsa.is hier waterblommetjies te krygen?dank u voor uw fantasties recepte!!

    Reply
  25. Hein says

    January 10, 2013 at 5:48 pm

    Hi There,
    me and my family are big fans of Waterblommetjie cause i love making food with it but the problem is that we are staing in gauteng and we can only get hold of the cans somtimes if we are lucky. The other problem is the cans is allso so overpriced that you cant exactly buy like 20 cans at a time. i was looking on the internet but i see that it is very scares. i would like to actually get hold of some one that can supply fresh waterblommetjie/ water lily and sell them per KG. Can someone perhaps help me or direct me ?
    i will realy apreciate it
    Regards
    Hein

    Reply
    • Jeanne says

      January 14, 2013 at 5:49 pm

      Hi Hein – It does not seem that you are living in the ideal place for fresh waterblommetjies, I’m afraid… I have seen people saying that Thrupps in Illovo sell them, but I suspect these might be cans rather than fresh. Another option is to contact Oude Pont Farm outside Wellington who apparently sell them fresh for about R20/kg, but then you would need to courier them up to Gauteng. But possibly they can put you in touch with another supplier, or at least tell you if you are on a futile search? Their number is 021 873 4884. GOOD LUCK! Let me know if you come right.

      Reply
  26. Hein says

    January 15, 2013 at 9:12 am

    Thank you very much for the help im going to phone them with in this week.
    i will let you know what they sayand if they can help me or not.
    Regards Hein

    Reply
  27. Koos says

    September 30, 2013 at 9:15 am

    Kan iemand my dalk se waar kry ek vars waterblommetjies in die oos rand of in die johannesburg omgewing, eenkeer wel die blikkies gesien maar kry ook nie. Blikkies sal ook reg wees.

    Reply
  28. Dr Vernon Liddiard says

    July 1, 2014 at 4:46 pm

    Looks like a very good waterblommetjie bredie recipe but, in my view, the addition of some lemon zest and juice (not to overdo it) will just lift it

    Reply
  29. Marlize Archer says

    October 5, 2017 at 10:35 am

    hi, I’ve just returned to Namibia, from a quick visit to the Cape, where I bought 2kg fresh waterblommetjies; A winter stew we grew up with. I am going to use your recipe, just to make sure I don’t stuff it up, as I don’t know how my dad used to make it!

    Reply
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🏙 Entry is timed and you have 30 mins after your allocated time to arrive or risk losing your slot. Security procedures take a while, so arrive 15 mins or so before your allocated slot.

🏙 Once you are at the top there is no time limit so take your time! Savour the views in all directions, as far as 40 miles away on a clear day. Use the enhanced reality interactive telescopes to learn more about London landmarks.

🏙 You can buy a £5 "weather guarantee" per ticket - and then if visibility is so bad you cannot see at least three of: the London Eye the Walkie Talkie, Tower Bridge,  One Canada Square, and St Paul’s Cathedral - then you can come back for free within 3 months.

🏙 No cash payments are accepted, so make sure you have a card to pay for souvenirs and refreshments.

🏙 Make sure you visit the restrooms while you are there - it's the best view from a loo you have ever experienced!
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Jeanne Horak is a freelance food and travel writer; recipe developer and photographer. South African by birth and Londoner by choice, Jeanne has been writing about food and travel on Cooksister since 2004. She is a popular speaker on food photography and writing has also contributed articles, recipes and photos to a number of online and print publications. Jeanne has also worked with a number of destination marketers to promote their city or region. Please get in touch to work with her Read More…

Latest Recipes

Plate of potted smoked salmon with slaw and a glass of champagne
bowls of pistachio pomegranate bircher muesli
Brussels sprouts with chorizo & hazelnuts
Plum upside down cake
plum flapjack crumble
Sesame ginger Brussels sprouts
Jersey-royals-salmon-salad2 © Jeanne Horak 2019
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