Ingredients with Measurements:
- 1 kg waterblommetjies (Cape pondweed)
- 500 g bacon, diced
- 2 onions, chopped
- 4 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 potatoes, peeled and cubed
- 2 tomatoes, chopped
- 2 bay leaves
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp paprika
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tbsp olive oil
- 1 L water or chicken stock
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. Rinse the waterblommetjies and remove the tough stems and yellow flowers. Cut them into bite-sized pieces and set aside.
2. In a large pot, heat the olive oil over medium heat. Add the bacon and fry until crispy. Remove the bacon with a slotted spoon and set aside.
3. In the same pot, add the onions, garlic, carrots, and potatoes. Cook for 5 minutes until the onions are translucent.
4. Add the chopped tomatoes, bay leaves, salt, black pepper, coriander seeds, cumin seeds, paprika, thyme, and oregano. Cook for 2 minutes until fragrant.
5. Add the water or chicken stock and bring to a boil. Reduce the heat to low and simmer for 30 minutes.
6. Add the waterblommetjies and simmer for another 30 minutes until tender.
7. Serve hot with the crispy bacon on top.
- Time:
Preparation time: 30 minutes
- Cooking time: 1 hour
Temperature:
- Medium heat for frying
- Low heat for simmering
Serving size:
- 6 servings
Nutritional information:
- Calories: 360
- Fat: 22 g
- Carbohydrates: 22 g
- Protein: 20 g
Substitutions for ingredients:
- Waterblommetjies can be substituted with artichokes or green beans.
- Bacon can be substituted with beef or lamb.
Variations:
- Add a can of chickpeas for extra protein.
- Use vegetable stock instead of chicken stock for a vegetarian version.
- Add a tablespoon of curry powder for a spicier version.
Tips and tricks:
- To remove the yellow flowers from the waterblommetjies, hold the stem with one hand and pull the flowers off with the other hand.
- Fry the bacon in batches to ensure it gets crispy.
- Use a wooden spoon to stir the pot to avoid damaging the waterblommetjies.
Storage instructions:
- Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat until heated through.
Presentation ideas:
- Serve in a large bowl with the crispy bacon on top.
- Garnish with fresh herbs like parsley or cilantro.
Garnishes:
- Crispy bacon
- Fresh herbs
Pairings:
- Serve with crusty bread or rice.
Suggested side dishes:
- Roasted vegetables
- Salad
Troubleshooting advice:
- If the waterblommetjies are tough, simmer for an additional 10-15 minutes until tender.
Food safety advice:
- Wash hands and utensils before and after handling raw meat.
- Cook bacon until crispy to ensure it is fully cooked.
Food history:
- Waterblommetjiebredie is a traditional South African stew made with waterblommetjies, a plant that grows in ponds and rivers in the Western Cape.
Flavor profiles:
- Savory
- Salty
- Smoky
Serving suggestions:
- Serve as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: South African