Call it Aponogeton distachyus or Cape pondweed or water hawthorn and nobody would probably know what you are talking about, but say "waterblommetjie"Â� 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 piÃƒÆ’Ã‚Â¨ce de rÃƒÆ’Ã‚Â©sistance.
The quantities of this recipe is sufficient to feed six hungry people.
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
"Â¢ Heat the pot and melt the butter. Then brown a few pieces of meat at a time and remove.
"Â¢ Brown the onions until soft.
"Â¢ Return the meat and add the water, pepper-corns, bay leaves and cloves and 10 ml of the salt.
"Â¢ Cover with the lid and allow the pot to simmer for about 1 hour.
"Â¢ Mix the aromat, parsley, pepper and the remaining salt and sprinkle in-between the layered vegetables
"Â¢ Place the dried fruit on top and allow the pot to simmer for about 1.5 hours.
"Â¢ Sprinkle a little aromat over the pot, cover with the lid and allow to simmer for 30 minutes.
"Â¢ Add the wine and the bisto solution 30 minutes before the pot is served.
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