Ready for Bredie?

Discover the wonderful world of African food with this traditional 18th century South African dish called Bredie. The dish of stewed mutton and vegetables originated in the Cape region and it's still enjoyed throughout South Africa today.

Ingredients (serves 4)

• 2 tablespoons margarine
• 1.5 kg stewing lamb or mutton, cubed
• 400 ml water
• 500 g potatoes, cut into large chunks
• 1 teaspoon white sugar
• 2 large onions, sliced
• ½ teaspoon freshly ground black peppercorns
• ½ teaspoon ground cloves
• ½ teaspoon ground cinnamon
• ½ cup water
• 410g tin chopped tomatoes

Method

    1. Cook onions, peppercorns, cloves and 1/2 cup water in saucepan until water has evaporated.
    2. Add oil and cinnamon and fry for 1 minute, stirring constantly.
    3. Add meat, stir thoroughly, turn down heat, cover with tight-fitting lid and simmer for 30 minutes stirring occasionally.
    4. Add tomatoes and chili, adjust seasoning to taste, replace lid and simmer for a further 45 minutes stirring occasionally.
    5. Serve with boiled potatoes and yellow rice.
 

If you're salivating at the thought of testing out some authentic African cuisine check out our 41-day Spirit of Africa tour. This exciting trip will have you tasting traditional Swahili dishes like ugali and mandazi, and all the flavours from the spice island of Zanzibar.

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(Photo from http://www.south-africa-tours-and-travel.com/south-african-food.html)

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