Recipes

A Taste of the Bushlands of Southern Africa!

The Dutch East India Company founded a settlement at the tip of Africa, almost halfway along the old sea route to India, in the middle of the 17th century. European farmers were allowed to immigrate and establish themselves there to make this outpost (at what is now Cape Town) viable. They were joined by French Huguenots in the latter part of the 17th century, who brought their knowledge of food and wine. The only equipment these settlers received upon arrival in the Cape was an 'ysterpot' (steel pot), which meant they had to fall back on their native stews.

Tomato Bredie
Bredie means 'Stew' - Derived from the Portugese word 'Bredo', used to describe boiled greens.
The term and dish were introduced into the region by Portugese sailors.

Ingredients:
2 large Onions - chopped
15ml Black Peppercorns
820g can Whole Peeled Tomatoes
25ml Sunflower Oil
1kg Lamb Knuckles
15g Ground Ginger
4 Cardamom Pods
5ml Whole Cloves
410g Tomato Paste
2 med Potatoes - peeled and 1cm dice
Salt, Freshly Ground Black Pepper and Brown Sugar to taste

Method:
Place onions, peppercorns and tomatoes in a large casserole dish and bring to the boil.
Keep simmering until all liquid has cooked away.
Add the oil and stir until the onions are golden brown.
Add the lamb ginger, cardamoms pods, and cloves, stir well, reduce the heat, cover the dish with a lid and simmer for 3 minutes.
Add the tomato paste and replace the lid.
Leave to simmer for 45minutes.
Add the potatoes and seasoning.
Replace lid and simmer until potatoes are just cooked, do not remove the whole spices

To plate:
Garnish with the cubed potato and fresh chopped parsley, serve with fragrant rice.
Best served the next day, allowing the Spices to infuse further.

SERVES 4

Enjoy.....

Chef Garth