Waterblommetjies are indigenous to the Western Cape and are synonymous with winter and our rich Cape Tradition.
These edible flowers grow during the rainy season in vlei's around the western cape.
The texture of the flowers is somewhat like miniature artichoke leaves, but the taste is far more subtle – think green beans with a hint of lemon.
Try this waterblommetjie bredie:
1kg Lamb - knuckles, neck or rib
1 large Onion - chopped
2 Garlic cloves - crushed
2 fresh chillies - chopped
1cm Ginger - chopped
1 tablespoon coriander seeds - crushed
500g Potatoes - peeled and cubed (you may also substitue with sweet potato and butternut)
Salt and Pepper to taste
Fry the meat in a heavy based pot until golden brown and set aside
Keep the fat from your lamb and saute your onion, garlic and spices until the onions are soft.
Add the meat, potatoes and stock and simmer on low until the meat until soft.
Place the entire pot into the oven, add waterblommetjies and cook for another hour.
Add more stock if needed.
When ready to serve, adjust the salt and pepper if needed, add a little lemon juice and serve on fluffy white rice and a sweet and sour cucumber salad on the side!