Waterblommetjiebredie

Background

Waterblommetjiebredie is a classic Cape stew whose name blends Afrikaans words for pond “water flowers” and “stew.” The hero is the seasonal aquatic flower buds known as waterblommetjies, gently simmered with succulent lamb shoulder to create a dish that is both rustic and celebratory. Rooted in the culinary traditions of the Western Cape, the stew highlights the foraged abundance of winter and early spring, the comfort of slow simmering, and the bright lift of a final splash of lemon juice. Today, families make it at home much the same way they have for generations: brown the lamb shoulder, soften onions and garlic, simmer in fragrant broth with bay leaves, and finish with tender potatoes and the distinctive flavor of waterblommetjies.

Ingredients

• 1.2 kg bone-in lamb shoulder, cut into large chunks
• 500 g cleaned waterblommetjies
• 2 large onions, chopped
• 4 cloves garlic, minced
• 500 g waxy potatoes, peeled and cut into chunks
• 2 tbsp olive oil
• 150 ml dry white wine
• 750 ml warm chicken stock
• 1–2 tbsp fresh lemon juice, plus more to taste
• 2 bay leaves
• 1½ tsp salt, or to taste
• 1 tsp freshly ground black pepper, or to taste
• 2 tbsp chopped fresh parsley, for garnish

Preparation

1. Pat the lamb shoulder dry. Season generously with salt and black pepper, coating all sides to build flavor from the first sear.
2. Rinse the waterblommetjies thoroughly to remove grit. If they seem particularly muddy, swish them in cool water with a little lemon juice, then drain well.
3. Prepare the aromatics: chop the onions, mince the garlic, and peel and chunk the potatoes so they cook evenly.

Cooking Process

1. Warm a heavy pot over medium-high heat and add the olive oil. Brown the lamb shoulder in batches, turning to develop a deep golden crust. Transfer browned pieces to a plate, keeping the flavorful drippings in the pot.
2. Add the onions to the pot with a pinch of salt, stirring until softened and lightly caramelized. Stir in the garlic for a fragrant minute.
3. Pour in the white wine to deglaze, scraping up any browned bits. Let it reduce slightly, then return the lamb shoulder to the pot.
4. Add the chicken stock and the bay leaves. Bring to a gentle simmer, cover, and cook until the lamb shoulder is starting to become tender, about 1 hour.
5. Stir in the potatoes and the waterblommetjies. Continue to simmer, covered, until the potatoes are fork-tender and the waterblommetjies are soft but not falling apart, about 20 to 30 minutes.
6. Finish with lemon juice, then adjust seasoning with more salt and black pepper to taste. Remove the bay leaves and let the stew rest off the heat for 10 minutes so the flavors settle.

How to Serve and Enjoy

Ladle the stew into warm bowls, ensuring each serving gets tender lamb shoulder, silky waterblommetjies, and creamy potatoes. Brighten each bowl with a final squeeze of lemon juice and a shower of chopped fresh parsley. Some like it with plain rice or crusty bread to catch the savory broth, while others enjoy it as a standalone, hearty meal. A chilled glass of dry white wine echoes the flavors in the pot.

Tips and Notes

• Quality of waterblommetjies matters: choose crisp buds with minimal browning and clean well to avoid grit in the pot.
• For richer body, reduce the chicken stock slightly before adding the potatoes and waterblommetjies.
• Aromatics are your base: patiently cook the onions and garlic until sweet and golden, then deglaze thoroughly with white wine for depth.
• Season in layers: use a little salt earlier to build flavor, and finish with a careful balance of salt, black pepper, and brightening lemon juice.
• Garnish thoughtfully: chopped fresh parsley adds color and freshness without distracting from the delicate flavor of the waterblommetjies.

Make-Ahead, Storage, and Reheating

Like many stews, the flavor deepens after a night in the fridge. Cool completely, then store airtight. Reheat gently, adding a splash of chicken stock if needed, and brighten with a touch more lemon juice before serving. For garnish, add the fresh parsley at the table to keep it vibrant.