Cape classic: Cass Abrahams’ Tomato Bredie Recipe

Bredie is an old Cape name for a dish of meat and vegetables stewed together so that the flavours intensify. The sauce is rich, thick and full-bodied.

Tomato bredie made with mutton is a traditional South African stew, a perfect for winter.

You may use chicken instead of mutton, but then reduce the cooking time.

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Tomato Bredie Recipe

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Recipe by Cass Abrahams Course: DinnerCuisine: South AfricanDifficulty: Easy

Prep time

10

minutes

Cooking time

50

minutes

Servings

8

Total time

1

hour 

A true South African classic.

Ingredients

• 2 large onions, sliced

• 2 ml (1/2 tsp) peppercorns

• 2 ml (1/2 tsp) ground cloves

• 125 ml (1/2 cup) water

• 25 ml vegetable oil

• 2 sticks cinnamon

• 1 kg mutton

• 3cm-piece fresh root ginger, finely chopped

• 2 cardamom pods

• 1 kg very ripe tomatoes, chopped or

• 3 410g cans chopped tomatoes

• 1 green chilli, chopped

• 6 medium potatoes, peeled and halved

• salt, pepper and sugar to taste

• chopped parsley to garnish

Method

• Placed onions, peppercorns, cloves and water in a large saucepan and bring to the boil. Simmer until all the water has been absorbed.
• Add oil and cinnamon and braise until onions are golden. Add meat, ginger and cardamom pods and stir thoroughly.
• Turn down the heat, cover saucepan with a tightly-fitting lid and simmer gently for 30 minutes.
• Add tomatoes and chilli. Close lid and simmer for 20 minutes.
• Now add potatoes, salt, freshly ground pepper and sugar to taste. Replace lid and simmer until potatoes are cooked.
• Garnish with chopped parsley and serve on a bed of freshly cooked rice.

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