Lize’s waterblommetjie bredie

After tasting my friend Lize Marais’ waterblommetjie bredie, made with freshly picked flowers from a dam next to the Breede River, I was smitten with this Boland speciality. Lize used lemon juice and nutmeg to season her bredie, not just sorrel. This is my version of her dish.

Serves 6 • Preparation: 30 minutes Cooking time: 2½ hours

• 15ml olive oil

• 1.5kg mutton (a combination of flat ribs, thick ribs and neck)

• 5ml meat spices (your favourite)

• a large pinch of freshly grated nutmeg • 15ml brown vinegar

• 2 onions, chopped

• 3 garlic cloves, finely chopped

• 300ml meat stock

• 1–1.5kg waterblommetjies, well rinsed and cut into pieces

• 4 medium-sized potatoes, cut into pieces (peeled if you prefer)

• 1 bay leaf

• 30ml fresh lemon juice (or to taste)

• a sprinkling of flat-leaf parsley, to garnish

• white rice, to serve

1 Heat the oil in a large pot and fry the meat until nicely browned and sealed all over. Season with the meat spices, nutmeg, vinegar, salt and pepper. Remove, then fry the onions and garlic slowly until glossy.

Add the meat stock and return the meat to the pot. Add the bay leaf, bring to the boil and then reduce the heat to medium and simmer for 1½ hours or until tender.

2 Add the waterblommetjies and potatoes and simmer for another hour over low heat or until the vegetables are tender but not mushy. Keep an eye on the liquid and top up with a little boiling water if needed but remember, you don’t want to make soup.

3 Season with the lemon juice and fresh herbs, check if it needs salt and pepper and serve piping hot with rice.