Difference between revisions of "Waterblommetjiebredie"
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The second thing on my list was ''Waterblommetjies''. | The second thing on my list was ''Waterblommetjies''. | ||
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| + | [[image:Waterblom1.jpg]] | ||
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| + | I like typing the word, I like saying the word. Afrikaans is a hilariously awesome language. It translates into "water flower" which is a polite way of saying that it's something that long ago some ''Voorstrekker'' spotted growing in a stagnant ditch full of water and decided it would taste delicious with his freshly-killed Springbok. All it would take would be a little stewing, and it just so happens that the word for stew in Afrikaans is ''bredie''. Hence, ''waterblommetjiebredie''. | ||
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| + | [[image:Waterblom2.jpg]] | ||
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| + | Stuff you'll want: | ||
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| + | * 2 1/2 pounds of roasting meat (ideally, lamb, mutton, or game, but I used beef short ribs to great effect too. | ||
| + | * 2 pounds waxy potatoes (ie, don't go makin no damn mashed potatoes son), diced | ||
| + | * 1 giganto onion (or, 2-3 smaller ones), diced | ||
| + | * About 2 pounds of waterblommetjies (you can get em on Amazon if you can't hop on the dakadak to Pretoria) | ||
| + | * 1 granny smith apple, peeled and grated | ||
| + | * 1/2 cup of white wine | ||
| + | * 1/2 cup of water | ||
| + | * 3 or 4 cloves of garlic, minced | ||
| + | * 2 tbsp butter | ||
| + | * 2 tsp kosher salt | ||
| + | * 2 tsp nutmeg | ||
| + | * 2 bay leaves | ||
| + | * 2 tsp periperi (african bird's eye chili powder, again, Amazon) or cayenne pepper (at minimum you weenie. You want to add more, I know you do) | ||
| + | * 1 tsp black pepper | ||
Revision as of 17:51, 10 October 2011
Recipe by Allahu Snackbar Wikified by Drimble Wedge
I recently had some company over at my new house for a crazy nerd gathering. One of my friends has traveled damn-near across the globe, but she's originally from South Africa, and we often talk about one of my favorite subjects, which is South African food. I've dabbled in a few things in the past, like old favorites Bobotie as well as my favorite drunk food Bunny Chow. We collaborated on a few of her favorites like Periperi Chicken too. Prior to her visit, I had been browsing over a South African cookbook I bought a while back, and thinking of anything hard to find over here that I could ask for.
The first was Elephant Biltong, which not surprisingly, is near-impossible to get. I did get Springbok Biltong, which was awesome though. It's similar to venison jerky, but imagine a little clove, allspice, or garam masala on it. No real reason for this other than sating a round of post-drinking munchies.
The second thing on my list was Waterblommetjies.
I like typing the word, I like saying the word. Afrikaans is a hilariously awesome language. It translates into "water flower" which is a polite way of saying that it's something that long ago some Voorstrekker spotted growing in a stagnant ditch full of water and decided it would taste delicious with his freshly-killed Springbok. All it would take would be a little stewing, and it just so happens that the word for stew in Afrikaans is bredie. Hence, waterblommetjiebredie.
Stuff you'll want:
* 2 1/2 pounds of roasting meat (ideally, lamb, mutton, or game, but I used beef short ribs to great effect too. * 2 pounds waxy potatoes (ie, don't go makin no damn mashed potatoes son), diced * 1 giganto onion (or, 2-3 smaller ones), diced * About 2 pounds of waterblommetjies (you can get em on Amazon if you can't hop on the dakadak to Pretoria) * 1 granny smith apple, peeled and grated * 1/2 cup of white wine * 1/2 cup of water * 3 or 4 cloves of garlic, minced * 2 tbsp butter * 2 tsp kosher salt * 2 tsp nutmeg * 2 bay leaves * 2 tsp periperi (african bird's eye chili powder, again, Amazon) or cayenne pepper (at minimum you weenie. You want to add more, I know you do) * 1 tsp black pepper
