Waterblommetjie Bredie (Stew)

The waterblommetjie (aponogeton distachyos) is also known as the Cape asparagus or pond lily. It is an aquatic plant with a tuberous root and floating leaves borne on long stalks. The forked, sweetly scented, white flowerheads are edible and used for culinary purposes. The plant is high in mineral value and contains several vitamins.

Ingredients :
1.5kg lamb neck or stewing lamb
50ml cooking oil
50ml butter
4 large onions (sliced)
2 chopped up cloves of garlic
250ml beef stock
250ml white wine
6 medium potatoes (quartered)
10ml salt
freshly ground black pepper
500g waterblommetjies (soaked for a few hours in salted water and thoroughly rinsed to remove any grit)
25ml lemon juice

Method :
Brown the meat in the heated cooking oil and butter.
Add the onions and garlic and saute for a further 3 - 5 minutes.
Add the beef stock and wine and turn up the heat until boiling point, then lower the heat again and simmer for 90 minutes.
Add the potatoes, waterblommetjies, salt and pepper and cook for another 30 minutes.
Add the lemon juice a few minutes before serving.

recipe waterblommetjie stew bredie