Waterblommetjie Bredie - Recipe

  • Saturday, 28 May 2016
  • Super User

Being very seasonal this wonderful vegetable is much under rated and sometimes almost forgotten. C. Louis Leipoldt with his wisdom of the Cape Floral kingdom has preserved this iconic dish till this day - there are few recipes more true to Cape Cookery than a hearty waterblommetjie bredie. But fortunately, waterblommetjies – or Aponogeton Distachyos – had a well-deserved revival with commercial cultivation and especially in the Wellington area. Choose well developed blommetjies when buying. They should be dark green with a blush of pink on the tips - fully developed but not hard and woody. Preparation of them for a bredie requires a very good wash in cold water, just to get rid of anything slimey or insects that could be stuck to them. Cooking time is slightly longer than that of green beans, and they should be really tender before serving. Knowing them mainly as an ingredient for a perfect bredie, they also make an excellent soup quite the same as broccoli soup


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