Springbok and Waterblommetjie bredie
Two of the pleasures of a Cape Town winter are venison and waterblommetjies (Aponogeton distachyus), and although waterblommetjies are traditionally cooked with mutton, it works very well with springbok, I always add a little pork fat (spek) to counter the dryness of game, but it would not be the end of the world if you omit it for health or religious reasons.
The main difference between a waterblommetjie bredie (stew) with mutton and one with springbok is the addition of more spices with the springbok; with mutton I will basically only use salt, pepper and lemon, with the springbok I will add a couple of other spices.
You can use the traditional stewing meat like neck and shank, but I prefer to cut up the leg in cubes and use that, the shank and neck get cooked off to make pie in any case.
The following recipe will serve four to 6 people.
1 to 1.5 kg cubed leg of springbok
Flour for dusting the meat.
1.5 Kg waterblommetjies
4 to 6 potatoes quartered
2 onions chopped
2 tsp Worchestire sauce
1 lemon (juice and zest)
Salt and pepper
¼ tsp ground cloves
¼ tsp ground ginger
¼ tsp allspice
1 tsp ground coriander
1 glass dry white wine.
Olive oil for frying
Soak the waterblommetjies in salt water for at least ½ hour. Dust the cubed springbok in the flour and shake of any excess flour. Heat the oil in a heavy bottom pot, (a 3 legged pot works very well for this recipe) Fry the meat over high heat in batches, don’t fry to much at a time, otherwise it will start to stew instead of frying, remove the meat from the pot, repeat until all of the meat is browned, Add the onion and fry until soft, put the meat back in the pot, flavor with all of the dry spices, add the glass of wine and the Worchestire sauce. Bring to the boil, reduce the heat to a simmer, add the lid to the pot and simmer for an hour to an hour and a half. Add the waterblommetjies and keep cooking for another half hour, add the potatoes and add the juice of the lemon, taste the liquid and adjust with salt and pepper if necessary. Cook for at least another hour, stir every now and then, stew until the meat and vegetables are tender.
Serve with rice, and as always, with a glass or two of red wine.