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Benutting/Utilization


Stick Your Neck out for Waterblommetjies
21 Oct 2015
[In Afrikaans]

Latest News

Call it Aponogeton distachyus or Cape pondweed or water hawthorn and nobody would probably know what you are talking about, but say "waterblommetjie"� and it will unite South Africans from Musina to Cape Town, from Perth to London.

Today, we are going to take a close look at this traditional South African delicacy in a potjie with venison neck as the pièce de résistance.

The quantities of this recipe is sufficient to feed six hungry people.

Ingredients:

1 kg waterblommetjies

12 pieces of venison neck

500 g baby carrots, peeled
4 medium-sized onions, diced

15 medium potatoes, quartered
250 ml water

500 g cauliflower
6 black pepper-corns

500 g whole button mushrooms
4 bay leaves

6 baby marrow, sliced
3 whole cloves

4 tomatoes, cubed
15 ml salt
2,5 ml ground black pepper

500 g mixed dried fruit, soaked in water for 1 hour
15 ml Aromat

250 ml dry white wine
10 ml dried parsley

90 ml Bisto in 125 ml water

Method:

"¢ Heat the pot and melt the butter. Then brown a few pieces of meat at a time and remove.
"¢ Brown the onions until soft.
"¢ Return the meat and add the water, pepper-corns, bay leaves and cloves and 10 ml of the salt.
"¢ Cover with the lid and allow the pot to simmer for about 1 hour.
"¢ Mix the aromat, parsley, pepper and the remaining salt and sprinkle in-between the layered vegetables
"¢ Place the dried fruit on top and allow the pot to simmer for about 1.5 hours.
"¢ Sprinkle a little aromat over the pot, cover with the lid and allow to simmer for 30 minutes.
"¢ Add the wine and the bisto solution 30 minutes before the pot is served.


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