I am so excited about this month’s challenge. Not only did I have a great deal of fun creating (and tasting) this recipe, but Ann and I have reached our half-year mark of our Monthly Mystery Munchies challenge and it’s been an incredibly fun, challenging and exciting experience. Thanks, Ann, for the wonderful idea!
This month Ann chose well! The theme? Stew with beans. My take? Waterblommetjie bredie. Don’t worry if you can’t pronounce it, it’s a South African stew with an Afrikaans name; literally translated it means ‘small water flower stew’. It’s indigenous to the Western Cape region of South Africa (proudly South African, proudly Capetonian) but if you’re not in South Africa, you can substitute the waterblommetjies with green beans, as that’s what they taste the most similar to.
I added chillies to give it a bit of oomph and used the most traditional stewing meat – lamb. Expensive but definitely worth it if you’re looking to treat yourself and your guests. Of course, I’m incapable of making a stew without potatoes and I used butter beans in keeping with Ann’s theme. I’d never normally think to add beans to this stew, but it came out abslutely beautifully and bursting with flavour! Who would’ve thought flowers (more like weeds) picked from ponds would taste so good? The Khoikhoi, that’s who. They taught the early settlers how to cook with waterblommetjies. How cool is that?!
Mosey on over to Grubbs n Critters and take a gander at what Ann came up with this month. No doubt it’s delicious!
500g waterblommetjies, soaked and hard parts removed
1kg lamb knuckles
1 large onion, chopped
2 green chillies, sliced (optional)
5 garlic cloves, crushed
500g baby tomatoes
1 sprig rosemary, leaves removed from stalk
1 teaspoon coriander
1 cup beef or lamb stock
1kg baby potatoes, halved
1 lemon, halved
1 tin butter beans, drained
Salt and freshly cracked black pepper
Making it happen: