Absolutely delicious for cold winter months! – They usually come into season around June – September and are exported in tins. – Waterblommetjies are indigenous to South Africa’s Western Cape province and grow on the vleis and shallow dams from the West Coast to the Boland.
Tip: As a rule of thumb I always use equal vegetables to meat (excluding potatoes and onions). I always add a whole potato at the beginning because this aids in the thickening of the gravy once done.
Keep it simple! – This is delish, plain and simple as it is! Please don’t change a thing!
You may use knuckles, lamb tails, neck, chump chops, best end lamb chops or ribs if fatty mutton is unavailable.
This recipe comes off the back of a tin, from which I’ve always made mine.
Note: If using fresh waterblommetjies, wash the waterblommetjies and allow them to soak in water for 30 minutes. Pre-cook them until fork tender and add them to pot 30 minutes before serving or to tenderize them (per 250 g) before cooking, soak them in a solution of 750 ml water to one vitamin C tablet. Rinse well and microwave or steam in a little water with plenty moisture, covered, until very fork tender and then follow recipe as for tinned waterblommetjies. I once used fresh waterblommetjies and they were very large and tough, which got me thinking that the tinned one’s which are smaller and tastier, could be the one’s they are packaging for export.
Drain waterblommetjies, brown meat in oil, remove and reserve. Fry onions in pot until transparent. Add meat, flavourings and water. Simmer gently until meat is almost cooked. Add potatoes and waterblommetjies and simmer until meat is well cooked. Mash some of the potatoes to thicken the stew. Serve with fluffy white steamed rice. Enjoy!