I had to wait two years to find fresh waterblommetjies. These pond weeds only grow if we have rain. Once I found a packet, the first thing I made was waterblommetjie bredie. A bredie is a Western Cape stew, always made with mutton.
I think I have spent more time in banks in the past 6 weeks than I have in the past 6 years. After stopping the notify me on my credit card I thought that would be it. But no, a month later the same SMS charge appeared on my statement. And so I had to go into the bank again, wait in the queue and then explain why the charge should be reversed. And this time I got a reference number in case the service is not cancelled everywhere in the system. I have also spent a lot of time at my primary bank. First to open an account which meant waiting for over an hour to see a consultant. Then going back in to correct my mobile number they have on record. This was followed by another visit to sort out the one time pin.
This trip to the bank was the most frustrating. I went twice on one day as they were off-line and could not assist anyone. Then back again the following day, but the queue was too long and I was short of time. And then back again the day after where I waited to speak to someone. This very long wait resulted in being given an email address to send a message to. And the person on the other end of the email could not assist as they said there was missing information on the account. So, back again, another long wait and finally someone who was prepared to do the work needed. I most certainly hope I do not have any more of these long waits in my near future.
Click on the links for conversions and notes.
- 30 mls olive oil, divided
- 1 onion, peeled and finely chopped
- Salt and freshly ground black pepper to season
- 2 cloves garlic, crushed
- 2.5 cm fresh root ginger, peeled and grated
- 500 g mutton, cubed
- 30 mls tomato paste
- 125 mls red wine
- 400 g tinned whole peeled tomatoes
- 2 sprigs rosemary, leaves picked and finely chopped
- 10 baby potatoes, halved
- 300 g waterblommetjies
- Place 15mls oil into a large casserole pot over a medium temperature
- When warm add the onions, season and sauté until soft
- Add the garlic and ginger and continue to cook for 5 minutes
- Remove from the pot and set aside
- Heat the rest of the oil and then brown the mutton, seasoning both sides generously
- Remove from the pot, set aside and add the tomato paste
- Cook for 1 minute then add the wine
- As soon as the wine starts to simmer add the onions and tomatoes
- Break the tomatoes up, season and then add the meat and the rosemary
- Reduce the temperature and leave to simmer for an hour
- Add the potatoes and waterblommetjies and leave to simmer for 1 hour and 15 minutes
- Adjust the seasoning and serve on a bed of mash