South African Culinary Heritage Collection
SA Recipes
Ref: SAR-0043
Printed 03 November 2026
Casseroles
Dinner
Lamb
Lunch
One-Pot
Stews
Waterblommetjie Bredie (Water Lily Stew)
Recipe by
Christo Lochenberg
Published 14 November 2025
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Ingredients
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- 1kg lamb stewing meat (e.g., neck, shoulder), cut into cubes
- 30ml (2 tbsp) oil
- 2 large onions, finely chopped
- 2-3 cloves garlic, crushed
- 500g fresh waterblommetjies, cleaned and trimmed (remove any tough parts)
- 2-3 medium potatoes, peeled and quartered
- 250ml (1 cup) lamb or beef stock
- 15ml (1 tbsp) white vinegar (to enhance waterblommetjie flavour)
- Salt and freshly ground black pepper to taste
- Fresh lemon wedges for serving
About This Recipe
A unique and very traditional Cape Malay stew featuring waterblommetjies (Cape water lilies), lamb, and potatoes. It has a distinctive, slightly sour, earthy flavour that is much loved. Seasonal and a true delicacy.
Preparation Instructions
- Heat oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the lamb cubes in batches until sealed. Remove meat and set aside.
- Add onions to the pot and sauté until soft and translucent. Add garlic and cook for 1 minute.
- Return the lamb to the pot.
- Add the waterblommetjies, potatoes, lamb stock, and vinegar. Season generously with salt and pepper.
- Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 - 2 hours, or until the lamb is very tender and the waterblommetjies are soft. Stir gently occasionally.
- Adjust seasoning if needed. Serve hot, with a squeeze of fresh lemon, alongside white rice or pap.
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© 2026 SA Recipes · Recipe by Christo Lochenberg
Source: https://sarecipes.co.za/browse/recipe/waterblommetjie-bredie-water-lily-stew · Developed by Christo Lochenberg
