Waterblommetjie Bredie

Name: Waterblommetjie Bredie
Yield: 400.00 ml
Cuisine: South Africa
Ingredients: 150.00 g Waterblommetjie buds (Aponogeton distachyos — Cape water lily; found only in Western Cape freshwater pans and vleis; strictly winter-seasonal June–September; mildly vegetable-aquatic flavour resembling asparagus with a green-water note; the most geographically restricted ingredient in the SA database); 200.00 g Lamb neck or shoulder (most fat and connective tissue for long braise — the fat renders into the aquatic-flavoured braise during the 2-hour cook); 80.00 ml Vino blanco, cebolla, ajo y jugo de limón (la tradición de estofar con vino del Cabo — el vino blanco es el líquido de estofado preferido en la cocina Cape Dutch)

Descubre Waterblommetjie Bredie, un plato de South Africa: ingredientes, información nutricional, 470 calorías por porción y origen cultural.

Waterblommetjie Bredie — South Africa

Waterblommetjie Bredie: Lamb stew featuring seasonal water lily buds, a unique dish from the Western Cape of South Africa.

Alimentos: Waterblommetjie Bredie

150.00 g Waterblommetjie buds (Aponogeton distachyos — Cape water lily; found only in Western Cape freshwater pans and vleis; strictly winter-seasonal June–September; mildly vegetable-aquatic flavour resembling asparagus with a green-water note; the most geographically restricted ingredient in the SA database)
200.00 g Lamb neck or shoulder (most fat and connective tissue for long braise — the fat renders into the aquatic-flavoured braise during the 2-hour cook)
80.00 ml Vino blanco, cebolla, ajo y jugo de limón (la tradición de estofar con vino del Cabo — el vino blanco es el líquido de estofado preferido en la cocina Cape Dutch)