A stew is as stew – or is it?

12 August 202112 August 2021 ~ Fiona ~ Leave a comment

Words fascinate me and I confess to choosing to eat something – just because its name appeals to me. I live in a country with eleven official languages – plus dialects. Also, in South Africa, are peoples of Bushman descent whose languages are ancient and have either been lost, or are in danger of being lost; some have never been codified (written down). I ruminated about this when Jan Boer gave us oorskot (surplus) peaches. Because I have blogpals all over the world, I often wonder about the etymology of words, as I did when I decided to make a bredie a while back. Bredie is a winter favourite and typical of Dutch South African cuisine. Because my heritage is British, it’s not a word that was used in my childhood home. We would have a stew or a casserole – identified by it’s main ingredient, i.e. beef, chicken or ~~lamb~~ mutton.

Etymology

As is my wont, I began thinking about the etymology of bredie expecting it to have its roots in India or Malaysia. The dictionary, says that a bredie (n) is a

Southern African a meat and vegetable stew

Its etymology was unexpected, but when I thought about it, very obvious. It was the Portuguese – in the 15th Century – who first rounded the Cape, in the form of Bartolomeu Dias (or Bartholomew Dias, my primary school history taught me), on his way to the East. He was the first European to have anchored off the South African coast; there is a monument to his exploits in the Eastern Cape, near Alexandria, and not far from where I grew up. The Portuguese went on to colonise not only bits of Africa (like Angola and Mozambique), but also India. “Bredie” has its roots in the Portuguese word, bredos or “edible greens.”

Now I know why every bredie – in one incarnation or another – includes vegetables.

The most ~~common~~ popular, is a tomato bredie which, come to think of it, really does show its Portuguese roots. It’s not my favourite because it’s too reminiscent of boarding school and university cuisine . The two that I prefer, and make, are butternut and waterblommetjie. Waterblommetjies (little water flowers) are indigenous and grow in the natural waterways, ponds and dams in the Western Cape, and flower in spring.

An original fusion food

Stews are a fantastic, nutritious way to use inexpensive cuts of meat – and they are usually the most flavoursome. I am not fond of beef and I find that stewed beef can be like eating blocks of ~~soft~~ wood. It was also going to be a one-pot supper.

This brings me back to the bredie: traditionally it’s made with mutton or lamb – fat cuts like rib or neck. I prefer the latter – there’s less fat and more meat and it’s equally flavoursome. I’ve already alluded to the vegetable components that make the variations on the theme. The constituent vegetable determines the spice (or herb) flavourings that are added (which, incidentally, also cut the fat). This is the influence of the East – India and Malaysia – making the bredie an original fusion food.

The Boers were descendants of the Dutch colonists, and who trekked to the hinterland of South Africa; the Malay folk were slaves and religious exiles sent to Africa. Much of the food in South African homes is a fusion of our rich history.

Butternut Bredie

You will need an appropriate quantity of lamb or mutton stewing meat (I used neck), one or two onions, a green pepper (or a chilli if you like a bit of heat), a clove of garlic, a thumb-sized piece of fresh ginger and a stick of cinnamon; butternut – cut into cubes or chunks and potato, similarly prepared.

Sauté the chopped onion, pepper/chilli, garlic and ginger, and then seal the meat in the same pan. Put the meat into the slow cooker and then deglaze the pan with a little water or stock to make a gravy. Add the remaining vegetables and then pour the liquid over that and put on the lid.

“Fire up” the slow cooker and leave it alone to develop into a wonderful rich bredie – a good few hours. The vegetables will be tender and the meat will be soft and fall off the bones!

A note about the fat: for those who are Banting, it’s not a concern. For those who don’t like it – there was much less fat than I expected. Don’t shun fat – that’s where the flavour comes from!

Bredie served with rice and sambals for a Sunday Supper a couple of years ago or so.

Traditionally, bredies are served with boiled rice, but I’m sure it’s good with pap (corn porridge or grits (for my American readers) – a bit like polenta) and other vegetables.

Download the recipe

A while ago, I decided (for my own convenience and yours, to create downloadable versions of the recipes I dream up. Download a PDF version of the recipe (and its variations) here.

A last word

A stew is not a stew when it’s a bredie!

Disclaimer:

The original iteration of this was posted a couple of years ago. I’ve been able to “re-constitute it” because the original is stored for posterity on the blockchain and using the @exxp plugin, was able to download and tweak it to post back up here.

Until next time, be well
Fiona
The Sandbag House
McGregor, South Africa

Post script
If this post might seem familiar, it’s because I’m doing two things:

re-vamping old recipes. As I do this, I am adding them in a file format that you can download and print. If you download recipes, buy me a coffee. Or better yet, a glass of wine….?
and “re-capturing” nearly two years’ worth of posts.

I blog to the Hive blockchain using a number of decentralised applications.

- From WordPress, I use the Exxp WordPress plugin. If this rocks your socks, click here or on on the image below to sign up.

- Join Hive using this link and then join us in the Silver Bloggers’ community by clicking on the logo.

- I also share my ~~occasional~~ Instagram posts to the crypto blockchain using the new, and really nifty phone app, Dapplr. On your phone, click here or on the icon, and give it a go.

African Slow Cooking: North and South

30 July 2014 ~ Fiona ~ Leave a comment

It was cold this weekend – perfect weather for a slow cooked stew. Stews are a fantastic, nutritious way to use inexpensive cuts of meat – and they are usually the most flavoursome.

On Saturday, after the market, I decided to make a traditional South African bredie. A bredie is, essentially, a stew that was made by the Boer folk, and depending on the variation you make, also includes some Malay influences. The Boers were descendants of the Dutch colonists, and who trekked to the hinterland of South Africa; the Malay folk were slaves and religious exiles sent to Africa. Much of the food in South African homes is a fusion of our rich history, so here is how I made a butternut bredie.

Butternut Bredie

If you are using a slow cooker, place half the raw vegetables along the bottom, reserving some for the time being. Sauté the chopped onion, pepper/chilli, garlic and ginger, and then seal the meat in the same pan. Put the meat on top of the vegetables in the slow cooker and then deglaze the pan with a little water or stock to make a gravy. Add the remaining vegetables and then pour the liquid over that and put on the lid.

“Fire up” the slow cooker and leave it alone to develop into a wonderful rich bredie – a good few hours. The vegetables will be tender and the meat will be soft and fall off the bones!

A note about the fat: for those who are Banting, it’s not a concern. For those who don’t like it – there was much less fat than I expected. Don’t shun fat – that’s where the flavour comes from!

Serve, either with or without rice or pap and other vegetables.

And now, this, for my first ever follower!

Moroccan Lamb Tagine

This is a Jenny Morris recipe – from the Giggling Gourmet newsletter, what seems like a million years ago, and which I’ve made successfully, often – also in the slow cooker.

Chris, I’ve put in brackets my substitutions for the “unusual” ingredients, and it serves 4.

1 tablespoon olive oil
8 small lamb shanks
1 Spanish onion. chopped (white or red)
2 cloves garlic, sliced
1 tablespoon grated ginger
1 teaspoon chilli powder
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon cardamom pods
1 cinnamon stick
2 tablespoons grated palm sugar (molasses sugar)
4 teaspoons fish sauce
4 large ripe tomatoes, roughly chopped
4 kaffir lime leaves (lemon or lime leaves)
2 cups chicken stock or water
2 potatoes, unpeeled and chopped

If you are doing this in the oven, preheat to 160°C. Heat the oil in a frying pan over a high heat. Add the lamb shanks and cook for 2 minutes on each side, or until they are well browned. Remove the lamb and place in a baking dish/crock for the slow cooker. Reduce heat and add the onion to the pan. Cook for 5 minutes, stirring occasionally, until the onion is translucent. Add the garlic and ginger and cook for 1 minute longer, then add the chilli powder, turmeric, cumin, cardamom and cinnamon. Cook for 2 minutes, stirring constantly. Add the sugar, fish sauce, chopped tomatoes, lime leaves and stock, and bring to the boil. Remove from heat and add potatoes and sweet potato to the baking dish/slow cooker with the lamb, and pour the sauce over the top. If using the oven, cover with foil and bake for 2 hours, or until the lamb falls away from the bone. For the slow cooker, put the lid on and leave until you’re ready to eat and the lamb falls away from the bone.

Serve with steamed couscous or rice.

Two different African stews, one from the North and the other from the South.

Enjoy!

A twisted Vicheysoisse, among other things…

24 February 2014 ~ Fiona ~ Leave a comment

For the last year or so, I have been making and selling seasonal soups at our local pop-up market. A soup that I made on a whim, and which we enjoyed, didn’t take off, so I didn’t make it again. In my recollection, there had been no sales. Then, imagine my surprise, two Saturdays’ ago, a regular, who has been stocking up on soup, said, “What about that one you made with spinach and sweet potato?”

So, at Jean’s request, I made it again – this time in the height of summer. Consequently, we tried it chilled: it was as delicious cold as it was hot. So, this is my twisted Vicheysoisse:

Roast the sweet potatoes – with onion and garlic if you like – for about 45 minutes. Add to a large soup pot and then add roughly shredded spinach (including all the stalks – why waste them when you’re going to puree the soup anyway?), followed by vegetable stock to cover the sweet potato. Bring to the boil and simmer for about half an hour, until all the vegetables are soft. Puree with a hand blender and season to taste. Serve with a swirl of plain yoghurt and a grating of nutmeg.

And, of course, the soup-making was accompanied by more seasonal quiche fillings – this time, with the addition of beautiful peppers from the garden. Two different fillings – first, leeks with red pepers and then roasted vegetables (butternut, sweet potato, garlic, baby tomatoes, onions and peppers).