Chef´s Choice – South African Recipes
Tomato Bredie
Coming back from a marvelous trip to the Cape Provinces of South Africa and having enjoyed their wonderful cuisine, I want to share some recipes from this part of the world with my readers. Enjoy and have fun while cooking.
The cuisine of South Africa can be generalized as:
Cookery practiced by indigenous people of Africa such as the Sotho- and Nguni-speaking people.
Cookery that emerged from several waves of colonisation and immigration introduced during the colonial period by white European people of Dutch (since 1652), German, French, Italian, Greek and British (since 1805~1820) descent and their Indo-Asian slaves or servants – this includes the cuisine of the so-called Cape Malay people, which has many characteristics of Indonesia and cooking styles from neighboring colonial cultures such as Portuguese Mozambique.
Ingredients
- 1 1/2 kg lean lamb meat, cut into bite-size pieces
- 2 tbsp flour
- 1 large onion, chopped
- 1 kg tomatoes, chopped
6 whole white peppercorns- 2 bay leaves
- 1 tspn salt
- 1 tspn freshly ground black pepper
- 1 tspn sugar
- 1 tbsp grape vinegar
- Worcestershire sauce
- 1 cube beef bouillon
- 2 medium potatoes, skinned and quartered
Preparation
Heat oil over medium-high heat in a large saucepan.
Toss the lamb pieces in flour and fry in the pan until well browned.
Stir in the onions and cook until they are soft. Add the tomatoes.
Mix in salt, sugar and all the spices. Add vinegar, Worcestershire sauce (to taste) and beef bouillon cube. Stir thorougly until the cube dissolves.
Cover and simmer for 60 minutes stirring occasionally.
Add the potatoes and simmer for another 45 minutes, until the potatoes are done and the meat is tender. Stir from time to time so that nothing sticks to the bottom of the pan.
Note: The flavour improves if the Tomato Bredie is left for a day and warmed up.
