Salwaa’s Carrots & Peas Bredie
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive for the past 10 years!
2 Tbsp cooking oil
1 large onion, peeled and chopped
500g mutton, lamb or beef pieces
800g carrots cut into julienne strips
3 large potatoes, peeled and cut into quarters
1½ cups frozen peas
1/2 tsp ground allspice or 5 whole allspice
1-2 green chillies
2 tsp salt or to taste
Hot water as needed
Chopped parsley for garnishing
Heat oil in a large saucepan and braise onions until golden brown, 5-10 mins.
Add washed and drained meat and braise until dark brown, 10-15 mins.
The meat should be as brown as you can get it.
Add salt, chillies, allspice and enough water; simmer until meat is nearly tender, 15-20 minutes or longer if using mutton.
Add carrots and potatoes, cook until potatoes are nearly soft.
Add frozen peas and cook a further 10 mins or until potatoes are soft.
Garnish with chopped parsley.
Serve with white rice and atchars.
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Stew or bredie as it is known in South Africa usually consists of mutton or lamb pieces cooked with various fresh vegetables. Bredies are traditional Cape Malay food which is simple and inexpensive to cook, especially when feeding large families.
1 Tbsp vegetable oil
1 large onion, chopped
600g mutton or lamb pieces
1kg pumpkin, peeled and cubed
3 stick cinnamons
½ crushed dried red chillies
1-2 green chillies
1 tsp salt
1 Tbsp sugar (optional)
Water as needed
Heat oil in a large saucepan and braise onions until golden brown, 5-10. Add washed and drained meat. Braise until dark brown, 10-15 minutes. Add salt, chillies, stick cinnamon and enough water; simmer until meat is nearly tender, 15 – 20 minutes. Add pumpkin and simmer until pumpkin is soft and mushy about 15 minutes. Add sugar, stirring gently to dissolve. Serves 6