Recipe’s and styling Elmarie Berry and photography Le-Andra Schwagele
In case you were wondering what the waterblommetjie is, it’s described by Wikipedia as: “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”. Waterblommetjies is 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 midwinter months of July and August. I paired this recipe with Lanzerac’s Mrs English.
3 kg mutton in large chunks
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground fennel
2 chopped onions
4 cloves of garlic
10 small baby potatoes
4 cups of beef stock
2 cups of Mrs English (Chardonnay)
3 kg waterblommetjies
½ cup Soy sauce
½ cup Worchester Sauce
Salt and pepper
Juice of 2 lemons
Brown the meat in a drizzle of olive oil.
Remove the meat and fry the onions until transparent. Add the meat, garlic, cumin, coriander, fennel, wine and stock. Place the lid on and simmer for about an hour.
Add the rest of the ingredients and simmer for a further 45 minutes or until the potatoes are soft.
Serve with brown rice or lentils.
Cleaning the waterblommetjies:
Soak the waterblommetjies in salt water for an hour and rinse thoroughly. Remove the harder parts from the flower and the leaves.
Order Mrs English Here