Updated: Sep 24
By Jackie Loubser
Origin: South Africa
South Africa does not have a traditional olive oil culture, but the WIOO blog inspired me to recreate a traditional lamb bredie (stew), with waterblommetjies as the star ingredient, using EVOO.
Waterblommetjies, also known as Cape pondweed or water hyacinth, are native to the Western Cape of South Africa and can be found in dams and wetlands in the wintertime.
1 kg mutton or lamb (flank, shin or shoulder)
30 mL EVOO
Salt & freshly ground black pepper
2 medium onions, chopped
3 cloves of garlic, chopped
Pinch of chilly powder or cayenne pepper or half a green chilli, seeded and finally chopped (optional)
3 stalks wild sorrel, well washed and finally chopped (20 mL lemon juice is a good substitute): wild sorrel was used traditionally, its slightly sour, citron flavor being ideal.
250 mL chicken/vegetable stock or white wine or a combination.
2 large potatoes, peeled and diced (or more if you like)
500 g waterblommetijies (green beans are a good substitute)
Brown the meat (under the grill or in some olive oil), season with salt and pepper. Remove form the saucepan if using the method of browning with EVOO.
Sauté the onions in EVOO for a few minutes, add the garlic and sauté for another minute.
Add the stock and or wine and chilli powder.
Bring to the boil.
Return the meat to the saucepan and simmer very slowly until the meat is nearly done.
Add the diced potatoes, waterblommetjies and lemon juice (or wild sorrel).
Simmer until the vegetables are done.
Season to taste, add a little more lemon juice (optional).
Garnish with chopped parsley.
Serve with rice and a herbaceous, peppery EVOO.
Jackie is from South Africa and cooks with EVOO even though it was not part of her background or food culture. She joined an informal olive oil tasting group 3 years ago and since then she has become more involved. She is currently part of the tarting panel of the South Africa Olive Association and also present olive oil tasting experiences on an informal basis.