Bredie is an old Cape name for a stew of meat, usually mutton, and vegetables cooked together in very little liquid causing the flavors to intermingle. Bredies have become firmly entrenched
favourites in South African cuisine.
Bredies are named after the major vegetable component, in this case Green Bean Bredie.
There are various types of bredie, Green Bean Bredie being one of the most common favourites.
To ensure your Bredie has rich gravy the mutton, which should be rolled in flour before browning, should have a fair amount of fat and bone.
Green Bean Bredie Ingredients
750g (1½lb) neck of mutton
15ml (1 tbsp) cake flour
2 large onions
8 small potatoes
15ml (1 tbsp) sunflower oil
10ml (2tsp) crushed garlic
1 mutton stock cube
180ml (¾cup) hot water
5ml (1tsp) salt
5ml (1tsp) sugar
1kg (2lb 2oz) frozen French sliced green beans (alternatively fresh)
1 green chilli (optional)
To make the Green Bean Bredie
Cut the mutton into portions and roll in the cake flour to coat.
Thinly slice the onions
Peel the potatoes, if they are somewhat large cut them in half.
Heat the sunflower oil in a saucepan, add the mutton and brown evenly.
Add the onions and sauté until translucent.
Add the garlic and stir fry for a few seconds.
Dissolve the stock cube in the hot water and add to the saucepan.
Cover the saucepan with a lid and simmer until the mutton is tender, this should take about 1¾ to 2 hours.
Add the beans and potatoes and simmer for about 20 minutes
until they are tender and almost done
Add the chili, if using, salt and sugar and simmer for a further 10 minutes.
Serve your Green Bean Bredie with rice and tomato and onion salad.
This Green Bean Bredie Recipe will serve 8-10 depending upon hunger levels. Any remainder may be refrigerated and served within the next two days when you will find it more flavorful.
As a matter of fact I always prepare my bredie a day in advance and leave it to mature in the refrigerator, it's then an easy matter to reheat it.
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My Cape Malay Kitchen is a relatively new release which has immediately claimed a prominent place amongst my favourite recipe books. If you are interested in Cape Malay cooking, culture and life, I strongly recommend this excellent book, which will provide many delightful meals and insights into a loving daughter's relationship with an ill father
Faldela Williams is a renowned Cape Malay cook and her The Cape Malay Illustrated Cookbook provides comprehensive and easy to follow instructions for many delicious traditional Cape Malay recipes.
Moving to the broader sphere of South African Cuisine I have included Traditional South African Cooking by Magdaleen van Wyk and Pat Barton, a South African recipe book deserving of inclusion in the arsenal of any cook wishing to create a wide range of delectable South African meals.