August 6th, 2013

A great Boland convention is waterblommetjiebredie (a delectable, hearty stew). Waterblommetjie (Aponogeton distachyos) literally denotes “water flower” and is endemic to the Western Cape.  During the winter and spring months  these slightly scented, fleshy white flowers drift on our valley ponds.




2kg waterblommetjies
1.2kg lamb shoulder in cubes
2 onions – finely chopped
3 cloves of garlic – finely chopped
3 lemons – juiced
500 ml lamb stock
500 ml Babylonstoren Chenin Blanc
10 baby potatoes – halved
4 large carrots – in medium sized cubes
4 leeks – halved and cut into 1cm slices
40 ml olive oil
30ml salt
Sea salt and black pepper


1. Cover the waterblommetjies with cold water in a large bowl. Add salt and let it soak until needed.
2. Heat the oil in a large heavy-bottomed saucepan. Brown the meat at high temperature.
3. Add onion and garlic to the meat and sauté until translucent.
4. Reduce the heat and add wine, lamb stock and lemon juice.
5. Cover and cook slowly until the meat is tender.
6. Add carrots, leeks, potatoes and waterblommetjies.
7. Continue cooking on low heat for about 30 minutes. But beware not to over-cook the waterblommetjies.
8. Season with sea salt and freshly ground black pepper.
9. Serve hot with rice or lentils.


* Soaking the waterblommetjies in salted water will get rid of any sand.
* Always use quality wine.
* For another layer of flavour add fresh thyme or oregano
* Lemon juice will help the waterblommetjies retain colour.
* Slow cooking, over low heat brings out the best flavour in the dish, it also ensures that the ingredients doesn’t go mushy.

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