Waterblommetjie bredie

Waterblommetjie bredie is a stew combining waterblommetjie flowers with lamb. Erica Wessels’s preparation separates the flowers from their stems, then soaks and rinses them. Flour-dusted lamb is browned in a casserole pot before onion and garlic are softened alongside it. Water, white wine and rosemary form the braising liquid.^[1]

The covered lamb cooks in the oven before the flowers are placed on top, with lemon juice and cubed potatoes. The pot returns to the oven until the stew is cooked. Wessels avoids stirring at this stage to keep the flowers intact, and serves the dish with rice.^[1]