Category Archives: Cauliflower Bredie
Blomkool Bredie (Cauliflower Stew)
Bredies consists of mutton or lamb pieces and vegetables cook together in true Cape Malay tradition. Stew or bredie as its known in South Africa usually consists of mutton, lamb or beef pieces cooked with various fresh vegetables. Bredies are traditional Cape Malay food which is simple and inexpensive to cook, especially when feeding large families.
Any type of vegetables can be used on its own or use a combination of two e.g. cauliflower and carrots. Most bredies are spiced with stick cinnamon, allspice and cloves with a green chilli or two for extra flavour. The most popular Cape Malay bredies are green bean, tomato, cabbage, cauliflower bredies and is healthy nutritious winter food. Bredies are served with plain boiled rice, atchars or sambals.
This recipe serves 4 – 6 people
600g mutton / lamb pieces, washed and drained
2 Tbsp cooking oil
2 onions, peeled and chopped
2 tsp salt or to taste
1 – 2 green chillies, chopped
2 pieces stick cinnamon
1 large cauliflower, leaves cut off and broken into pieces
3 potatoes, peeled and sliced into quarters
1 – 2 Tbsp sugar (optional)
Heat the oil in a heavy-based saucepan and fry the onions until golden brown.
Add the meat and cinnamon.
Brown the meat, ensuring it is well browned but not burned.
Add a little water, cover and reduce the heat.
Simmer until the meat is nearly tender, approximately 30 – 45 minutes.
Add the cauliflower, potatoes, chillies, salt to taste and simmer until the potatoes are tender.
Add more hot water as required.
Stir in the sugar if using.
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