Gathering Waterblommetjies

"Waterblommetjiebredie" is a unique and traditional South African culinary experience.

It is a stew made with "Waterblommetjies", which are found in shallow dams and glens of the southern part of the Western Cape province, from about May to November.

Other names: Water hawthorn, Hawthorn-scented pondweed , Winter hawthorn, Water hyacinth , Cape asparagus, Cape pondweed


The name comes from the Afrikaans language and literally means 'small water flower stew'.

It is made of meat, typically lamb, stewed together with Aponogeton distachyos flowers, or waterblommetjies.

The buds (waterblommetjies) are usually ready to be picked in the southern midwinter months.
The taste of the stew has been described as much like stewed green beans with a hint of pumpkin.

Waterblommetjiebredie is a well-respected local delicacy in South Africa and popular with foreign tourists.


The recipe below is adapted from Ina Paarman's recipe for a superior stew.

Waterblommetjies are usually available in the stores in the winter months. Only the flowers and buds are used. The quantities given below should be enough for 6 servings.


1 kg mutton (flank, shin or shoulder), cubed
2 T (30 ml) oil
1 T (15 ml) butter
1 t (5ml) seasoned salt, or salt, freshly ground black pepper and a pinch of sugar
2 onions, chopped
1 cup (250 ml) chicken stock or white wine or water
1 T (15 ml) vinegar (or lemon juice or a handful of sorrel/surings)
3 cloves of garlic, chopped (optional)
pinch of chilli powder or cayenne pepper (optional)
500 g waterblommetjies cleaned
2 potatoes, diced
2 T (30 ml) wine vinegar


Brown the meat in the oil/butter mixture in a big heavy-bottomed saucepan. Remove the meat with a slotted spoon and season with seasoned salt or salt, pepper and sugar. Saute the onions in the same saucepan. Add the stock, vinegar, garlic and chilli powder. Bring to the boil. Return the meat to the saucepan. Simmer very slowly until the meat is nearly done. Add the waterblommetjies, potatoes and vinegar. Simmer until the vegetables are done. Season to taste. Garnish with chopped parsley. Serve with rice.

Traditional recipes are simpler and omit the garlic and chilli. They include surings/local sorrel or lemon juice in the place of the wine and vinegar, used above to sharpen the flavour.