Waterblommetjie Waterflower Stew

A fragrant South African classic, this slow-simmered stew pairs tender lamb with seasonal water flowers, potato and warming Cape spices. Originally cooked in a cast-iron potjie over open coals, the dish balances the gentle honey-green flavor of the flowers with rich, savory meat and a bright finish of lemon.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 26 gFat
• 10 gSaturated Fat
• 26 gCarbs
• 4 gFiber
• 6 gSugar
• 34 gProtein
• 640 mgSodium
• 820 mgPotassium
• 85 mgCalcium
• 4.2 mgIron
• 22 mgVitamin C
• 70 mcgVitamin A

Ingredients

For the lamb base

• 800 g lamb shoulder, trimmed and cubed
• 2 tbsp sunflower oil
• 2 large onions, thinly sliced
• 4 garlic cloves, finely chopped
• 2 medium ripe tomatoes, grated
• 1 cinnamon stick
• 4 whole cloves
• 2 bay leaves

Lamb shoulderSunflower oilYellow onionsGarlicRipe tomatoesCinnamon stickBay leavesPotatoes

For the stew and finishing

• 4 medium potatoes, peeled and quartered
• 500 g fresh waterblommetjies, rinsed and trimmed
• 3 cups (720 ml) lamb or vegetable stock
• 1 green chili, lightly slit
• 1 tbsp cake flour
• 1 tbsp fresh lemon juice
• Sea salt and cracked black pepper, to taste
• 2 tbsp chopped flat-leaf parsley

WaterblommetjiesLamb stockGreen chiliCake flourLemon juiceSea salt and black pepperFlat-leaf parsley

Directions

1. Season the lamb generously with salt and pepper. Heat the oil in a heavy-based pot or cast-iron potjie over medium-high heat and brown the lamb in batches until deeply caramelized on all sides; transfer to a plate.
2. Lower the heat to medium and add the onions to the same pot. Cook slowly for 8-10 minutes until soft and golden, scraping up the brown bits from the base.
3. Stir in the garlic, grated tomato, cinnamon stick, cloves and bay leaves. Cook for 3-4 minutes until the tomato reduces and the oil begins to separate at the edges.
4. Return the lamb to the pot, sprinkle over the flour and stir to coat. Pour in the stock and bring to a gentle boil, then reduce the heat, cover and simmer for 45 minutes until the lamb is almost tender.
5. Add the potatoes and green chili, re-cover and continue to simmer for 20 minutes until the potatoes are just cooked through.
6. Tuck the prepared waterblommetjies into the stew, submerging them in the liquid. Simmer uncovered for a final 20-25 minutes so the flowers soften while still holding their shape and the sauce thickens.
7. Remove the cinnamon stick and bay leaves. Stir in the lemon juice, taste and adjust the seasoning with salt and pepper.
8. Ladle into warm bowls, scatter with chopped parsley and serve hot with steamed rice, creamy maize porridge or crusty farmhouse bread.

Cook’s Notes

• Fresh waterblommetjies have a delicate honey and green-apple aroma; rinse them in several changes of cold water to remove any grit or pond weed.
• For a deeper, almost velvety stew, swap lamb shoulder for lamb knuckles simmered low and slow so the connective tissue melts into a silky broth.
• Add the flowers late in the cooking time so they keep their gentle crunch and don't turn grassy; they are ready once the stems are tender but the buds still hold shape.
• The stew tastes even better the next day once the spices have bloomed – reheat gently with a splash of stock to loosen the sauce.
• A small pinch of ground coriander or a few drops of vinegar can be added at the end if your tomatoes were particularly sweet and the sauce needs balancing.

More South Africa Recipes You’ll Love

Craving more flavors from South Africa? Try these traditional recipes:

• Grilled South African Lamb Chops with Chakalaka and Charred Corn
• Bunny Chow Durban Curry
• South African Pap and Chakalaka

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