Springbok and Waterblommetjie bredie
July 29, 2012 in Mutton, Stew, Venison
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
Method:
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.
Bon appetite
Potjie
janicetripepi said on July 30, 2012
This sounds like heaven! I really have to try some of those waterblommetjies! Love your books too – I am trying to find a CJ Leipoldt recipe that they used to serve in Leipoldts in Durban. It was a cold curried potato (and apple i think) back in the 80′s. Please would you have a look in your book for me Potjie! I just loved that soup! Great post as always xxxx jan
potjie said on July 30, 2012
I will have a look in the book Jan, and you must definitely try the waterblommetjies.
potjie said on July 30, 2012
Hi Jan,
There is a curried chicken soup with apples in it in the book, but no potato soup with curry, the potato soup in the book have neither curry nor apples in it.
anel said on July 30, 2012
I have not done waterblommetjies for a while so this is really a nice inspiration to do it again. thanks
potjie said on July 30, 2012
We sometimes forget the pleasures of Cape Town, then comes summer and we realize we never made waterblommetjies when we had the oppertunity.
Chantelle Beyers (JustMe) said on July 30, 2012
SO bly jy is weer terug in Blog Land!!!!
potjie said on July 30, 2012
Dankie Chantelle, ja dit was ‘n tydjie, maar sou nou weer meer gereeld blog.
Anne Myers said on July 30, 2012
Lekker resep, Potjie!!
potjie said on July 30, 2012
Dankie Anne
pinkpolkadot said on August 2, 2012
Ek is mal oor waterblommetjies en hou van jou resepteboeke!
potjie said on August 5, 2012
Dankie pink, ek moet nou net die resepte boeke begin gebruik ook