Jaco Brands’ Waterblommetjie Bredie | Spekko Rice
Home > Recipe > Jaco Brands’ Waterblommetjie Bredie

Jaco Brands’ Waterblommetjie Bredie

Jaco Brands’ Waterblommetjie Bredie

Forager Jaco Brand harvested the waterblommetjies used in this recipe off his neighbour’s dam. Jaco is owner and chef at Picardi Place, a guest house and venue near Rawsonville in the Western Cape. Waterblommetjies grow in abundance in the Cape and is also known as Cape pondweed, Cape water onion and Cape asparagus.

  • Serves: 8
  • Difficulty: medium
  • Prep time:
  • Cooking time:
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

Ingredients

    30 ml (2 tbsp) oil
    3 large onions
    1 kg lamb rib, sliced
    1 kg lamb shanks, sliced
    200 ml Worchestershire sauce
    Braaivleis spice to taste
    Salt and freshly ground black pepper to taste
    500 ml boiling water
    500 ml Chenin Blanc wine
    1 kg waterblommetjies
    8 potatoes, peeled and quartered
    3 lemons
    10 cups cooked Spekko Saman White Rice
    1 lime, juiced and zested

Method

    1. Heat the oil in a large pot and sauté until soft. Remove and set aside.
    2. Brown the meat in batches in the same pot.
    3. Return all the meat to the pot, then add the Worchestershire sauce, braaivleis spice, salt and pepper.
    4. Add water and wine, and then return the onions to the pot. Cover and simmer slowly for about an hour.
    5. Add the waterblommetjie and potatoes to the pot. Squeeze the juice from the lemons into the pot. Cover and simmer until the potatoes are done.
    6. Lightly “mash” the potatoes to form a thick sauce.
    7. Stir the lime zest and juice into the warm Spekko Saman Rice.
    8. Serve the bredie on top of the rice and garnish with extra lemon slices.