Waterblommetjie Bredie (Water Hawthorn Stew)
- 1 onion (wedged into pieces)
- 1 orange sweet potato (kumara, cubed)
- 1/3 cup dried mushrooms of choice (chopped, rinsed and soaked (see instructions below))
- 1/3 cup red wine
- 1/3 cup sherry (you can substitute the alcohol for strong rooibos tea, if preferred)
- 1 tablespoon 15ml beef-style stock powder
- 2 garlic cloves (crushed)
- 1 heaped tablespoon (20ml vegan margarine (e.g. Schmaltz from kosher section or Cardin margarine))
- 1 punnet of pre-soaked waterblommetjies (see instructions below)
- 1 heaped tablespoon (20ml of cornflour, mixed with water to create a thick paste (add more water or cornflour if needed))
- Soak your dried mushrooms in a cup of warm water overnight. Strain the mushrooms but keep the water to add to the stew.
- Soak the waterblommetjies in salted water overnight. Swirl the water with your hands every now and again and shake the waterblommetjies well to dislodge any insects. Strain and omit the salt water.
On the day
- Sautee the onion slightly in a bit of olive oil or vegan margarine.
- Add the rest of the ingredients.
- Bring to a boil, lower the heat and simmer until the waterblommetjies can be pierced through the thickest section.
- Serve over rice of choice.
Recipe credit: Toni Brockhoven from Beauty Without Cruelty for Green Monday SA Photo credit: House of Vizion