TOMATO BREDIE
A RECIPE BY OUR PANELLIST ROLANDA ALEXANDER
Tomato Bredie is a traditional South African dish that has its origins in the Cape Malay community of South Africa. The Cape Malay people, who are descendants of slaves brought to the Cape by the Dutch in the 17th and 18th centuries, are more likely to make this flavourful stew, although it is also a favourite with most Capetonians. Tomato Bredie is a popular dish in the Western Cape region of South Africa, where the Cape Malay culture has had a significant influence on the local cuisine. The dish is known for its rich tomato-based sauce and tender pieces of meat, often lamb or mutton, and is typically flavoured with a blend of aromatic spices.
SERVINGS 6-8
TIME PREP 30MIN COOK 2 HOURS
METHOD STOVE
Over the years, Tomato Bredie has become a beloved part of South African culinary heritage, enjoyed by people of all backgrounds across the country.
method STEP 1
INGREDIENTS
Vegetable oil
50ml
Heat oil and butter and sear the beef pieces, remove and set aside.
Butter
50g
STEP 2 Add the chopped onions and spices and sauté until lightly browned. Add the garlic and cook for 1 minute. STEP 3 Return the meat to the pot, add the chopped tomatoes, sugar and stock and cook for 1½ hours or until meat is soft.
Beef pieces, on the bone
1.5kg
Medium onions, chopped
3
Cardamom pods
6
Cinnamon sticks
3
All spice, cloves, bay leaves
6
STEP 4
Add potatoes, and salt to taste. Simmer on medium-low heat until potatoes are soft, about 20 minutes.
Red chillies, whole
3
Cloves garlic, crushed & chopped
6
Medium tomatoes, skinned & chopped
6
STEP 5 Taste and adjust seasoning, if necessary. STEP 6 Serve with your favourite rice or vetkoek.
Sugar
2.5ml
Medium potatoes, peeled & quartered
4
NOTE:
Sugar is added to prevent an acidic taste due to the tomato.
Beef stock
250ml
Salt to taste
57
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