MIKE’S WATERBLOMMETJIE POT WITH SWEET POTATO
It’s waterblommetjies time again in South Africa. I had no potatoes so substituted sweet potato, and stumbled on a winner.
In the pot is
1 kg well-browned lamb knuckles and lamb neck
two chopped onions
a tot of brandy
garlic
teaspoon coriander seeds
four cloves
fresh thyme and fresh bay leaf
sweet potato
two punnets waterblommetjies
Brown the meat in a little oil, then remove.
Fry chopped onion until translucent, add plenty of chopped garlic. Add a tot or two of brandy and return the meat. Add beef stock, sufficient to almost cover the meat, coriander seeds, cloves, Thyme and bay leaf. Leave to simmer, covered, for one hour.
Wash the waterblommetjies and cut potatoes to similar size, add all together with a bit of salt and pepper and leave simmering for 40 minutes to an hour. The vegetables will steam and shrink down into the stew. It is done when you can easily push a fork through the thickest part of the flowers, much like potatoes.
Serve on cooked rice.
RECIPE AND PHOTO: Mike Ochtman
