Waterblommetjiebredie

What we know so far

Waterblommetjies are the flower buds of the Cape pondweed that appear on the dams and vleis of the Western Cape in winter and spring, and waterblommetjiebredie is the stew that the Cape makes from them: lamb ribs or knuckles browned and simmered slowly with onion, then potatoes, then the rinsed waterblommetjies laid on top with a sour note from wild sorrel (suring) or lemon, cooked until the buds are tender and taste faintly of green beans and artichoke. It is a bredie in the old Cape Malay and Afrikaans sense, meat and one vegetable stewed together until they marry, and it is made in a potjie over coals or in a pot on the stove, and eaten with rice.

The draft was written from 2 published sources and holds 10 ingredients and 7 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting