It gives recipes for large families and everything you would need in order to stand proud at the NG Kerk bazaar.
Last night I made Tomato Bredie (stew), and when you see how few ingredients it uses, you'll understand that this is not a fancy dish made in a modern kitchen. This was made by women who lived hard lives, in the bush. She wouldn't have had access to bay leaves and lemon grass . She had salt and pepper (if she was lucky). This would cook slowly on the back of the coal stove (Agar), while she tendered her vegetable garden.
Tomato Bredie
1 to 1.5kg Mutton ribs chopped into pieces (I actually used leg chops)
1kg Ripe Fresh Tomatoes
2 Medium sized Onions
Cooking Oil
250ml Hot Water
4 Potatoes
6 Peppercorns
10ml Sugar
15ml melted Butter (I used olive oil)
15ml Flour
Wipe the meat with a damp cloth.
Skin and chop the tomatoes.
Peel and slice the onions.
Heat the oil in a heavy saucepan and sauté the onions.
Add the meat and the hot water.
Turn the heat to the lowest and cover with a tight fitting lid and stew for 2 hours.
After 1 hour add the tomatoes, peeled and sliced potatoes, peppercorns, salt, pepper and sugar.
Thicken the stew with a mixture of melted butter and cake flour.
Serve with boiled rice.
You can make this beef ribs.
Rosemary Gough
11 comments:
It still is a favorite, even in my modern kitchen.
I love these long slow cookes stews. Simplicity is best.
Simple -and sounds so delicious. Thanks for the recipe! :)
Nina - It has everything you need for just about any occasion.
Glamah - I love slow cooking, especially in winter.
Maryann - You know the "KISS" theory - Keep it Simple Sweetheart!
Kook en Geniet is such a classic! I liberated my late mom's from the family bookshelf in February so now I have a reference work for old "boere" favourites here in the UK. I like how it assumes absolutely NO knowledge and teaches you to do the basics as well as more complex dishes. Bredie looks yummy!
I think your site is super and I am thrilled to bits for having found it. I only started mine in January when I came back, I LOVE your site and thrilled to meet another christian!
Jeanne - It's all a girl needs!
Just - Welcome and thank you for your lovely comments.
My first cookbook when I was ten!! I think most of us learnt with this book - mine is so broken and in pieces, but it was my mothers and I won't throw it away. It is right there, all patched up in my cookbooks library. heheh You really have a stunning blog.
this looks nice. the dish is new to me, however i'm familiar with the west African stews ... this is nice !
I'd love to be able to find this book. I am always curious about S.A cooking.
Tomatoe Bredie seems realy delice. Definitely will try in winter.
Kate - These recipes have a very strong Dutch influence.
Elra - The cultures are so different that you could spend a year on each one!
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