One of the indigenous plants that come into its own at this time of year is the waterblommetjie. Meaning “small water flower”, waterblommetjies are harvested from dams and marshes throughout the Boland region of Western Cape during the months of July and August and stewed together with meat, typically lamb, to make “waterblommetjiebredie”.
The texture of the flowers is somewhat like miniature artichoke leaves, but the taste steers more towards green beans with a hint of lemon.
The secret to a well-made waterblommetjie bredie lies in its simplicity. Salt, white pepper, onions, lamb or mutton, and waterblommetjies are all that’s required.
It’s also important to use fatty, on-the-bone lamb cuts and to brown the meat really well, which all adds to the bredie’s irresistible depth of flavour.
Waterblommetjiebredie should only be stirred at the very end and is always served with plain white rice.