TOMATO BREDIE
This is a traditional South African meal, and is good winter fare. Bredie is an old Cape name for a dish of meat and vegetables stewed together so that the flavors intermingle. The gravy is rich, thick and full-bodied, and is obtained by using meat with a fair amount of bone and fat, rolling it in flour and browning it before the vegetables are added. The flavor improves if left a day or two before eating. Nice with brown rice.
Provided by WILLIAM R
Categories World Cuisine Recipes African
Time 2h30m
Yield 6
Number Of Ingredients 14
Steps:
- Heat oil over medium-high heat in a large, heavy-bottomed saucepan. Dredge meat in flour, and cook in hot oil until well browned.
- Stir in onions, and cook until onions are soft, about 5 minutes. Mix in tomatoes. Season with salt, black pepper, white peppercorns, bay leaves, brown sugar, vinegar, Worcestershire sauce, and beef bouillon cube. Cover, reduce heat, and simmer for 1 1/4 hours. Stir occasionally, making sure nothing sticks on the bottom of the pot.
- Stir in the potatoes and cook for an additional 45 minutes, until the potatoes are done and the meat is tender.
Nutrition Facts : Calories 531.1 calories, Carbohydrate 25.3 g, Cholesterol 134.2 mg, Fat 31.2 g, Fiber 4.4 g, Protein 36.8 g, SaturatedFat 12.4 g, Sodium 633.1 mg, Sugar 6.9 g
BREEDIE ZIMBABWE
Make and share this Breedie Zimbabwe recipe from Food.com.
Provided by Shawna Landers
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Stew the meat gently until tender.
- Brown the onions in the dripping.
- Peel and slice the tomatoes.
- Add all the ingredients except meat to the onions and cook gently until a thick sauce is obtained.
- Stir in the meat.
- Serve with peas, rice and mango chutney.
Nutrition Facts : Calories 260.7, Fat 12.2, SaturatedFat 3.1, Cholesterol 72.6, Sodium 99.1, Carbohydrate 13.1, Fiber 2.5, Sugar 8, Protein 26.4
BOEREWORS AND TOMATO BREDIE
Steps:
- One day ahead: In a large bowl, combine the beef, pork, coriander, salt, pepper, cloves, nutmeg, and allspice. Mix until combined. Cover, and marinate in the refrigerator overnight.
- On the day of serving: Grind the meat mixture in a meat grinder. Add the fatback and vinegar to the meat and mix well. Stuff the meat into sausage casing, if using, or else form the mixture into sausage patties. In a skillet set over medium-high heat, cook the boerewors until browned.
- Serve the boerewors with the Tomato Bredie.
- Heat the oil in a large saute pan set over medium heat, and saute the onions until they're transparent. Add the pork and cook until brown. Add the tomatoes, potatoes, and chile to taste. Cook, stirring occasionally, until the potatoes are tender and the tomato liquid is almost gone, about 20 minutes.
CABBAGE BREDIE (STEW)
In the Cape Maly Cookbook by Faldelah Williams she says that Bredies is an old Cape name for a dish of meat and vegetables stewed together so that the flavours intermingle and it is impossible to separate the one from the other. The unique flavour of the bredie is determined by the vegetable used. Although almost any vegetable can be used the meat is almost always lamb or mutton. Mutton is ideal for bredies as the long slow simmering tenderizes it and brings out the full flavour. Recipes for bredies have been handed down through many generations and they changed very little in character over the years. The flavour is delicious that there is no need for additional herbs and spices.
Provided by muffin207
Categories Stew
Time 3h
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- NOTE: IF USING CABBAGE OMIT WATER OR USE SPARINGLY SO POT DOES NOT BURN AS CABBAGE DRAWS A LOT OF WATER.
- Heat oil in heavy casserole or soup pot. Add cloves, peppercorns, and allspice. Once it starts sizzling add onions. Brown your onions nicely (my mom always said that if you brown the onions to a nice golden colour you will have a better tasting and looking bredie; not browning the onions nicely will give you a grey colour bredie which we don't want).
- Add meat and simmer slowly till meat is done and well browned.
- Add salt, chillies, ginger and garlic paste and sugar and half cup water. Bring to a boil and simmer for about 10 minutes until flavours are well blended.
- Add your cabbage/ cauliflower and potatoes and cook until vegetables are soft about 20 minutes. Use the remaining water only if you find that it is necessary, (the pot is becoming dry).
- Sprinkle with nutmeg before serving.
- Serve with white rice and sambals and atjar. Cucumber and onion sambal goes well with this dish.
- Peel cucumber grate it then put 5ml salt and let it sit for 10-15 minutes. Squeeze moisture out. Add some slice onion, 1 green chilie chopped, 5ml sugar and 30 ml vinegar. Good with hot curries.
Nutrition Facts : Calories 268.7, Fat 7.5, SaturatedFat 1.1, Sodium 890.4, Carbohydrate 48, Fiber 11.1, Sugar 11, Protein 6.9
ZIMBABWE COOKIES
Make and share this Zimbabwe Cookies recipe from Food.com.
Provided by mybenz92
Categories Dessert
Time 27m
Yield 60 Cookies
Number Of Ingredients 16
Steps:
- 1.
- Cream together butter and sugar in bowl. Blend in lemon zest, nutmeg, honey and egg. Fold in sweet potato.
- 2.
- In separate bowl. sift flour, baking powder, baking soda and salt.
- 3.
- Add it to the first mixture and blend well.
- 4.
- Arrange cookie dough by rounded teaspoons on un-greased or wax-papered cookie sheet.
- 5.
- Bake at 350 degrees for 7 minutes.
- 6.
- To make glaze: Use wooden spoon or whisk to combine all ingredients in glass container until smooth.
- 7.
- Add more water by the drop until glaze is easy to spread on cooled cookies.
Nutrition Facts : Calories 60.1, Fat 2.2, SaturatedFat 1.4, Cholesterol 8.5, Sodium 59.6, Carbohydrate 9.5, Fiber 0.2, Sugar 5.1, Protein 0.7
GREEN BEANS (LUBI) & MEAT STEW
This is a very healthy and low fat stew, very simple and healthy. you can do it when you're tired and not in the mood of any fancy cooking
Provided by libansea _diana
Categories Beans
Time 1h20m
Yield 5 , 5 serving(s)
Number Of Ingredients 9
Steps:
- boil the meat in 3-4 cups of water first and remove the scum that appears on the water surface.
- add to it a cinnamon stick, 1/2 onion, salt to taste.
- when the meat is half done, remove the onion and cinnamon stick from the water.
- Fry the onions and garlic in some oil separately until they are yellow in color and add them to the meat and water mixture.
- Add to the above mixture the tomatoes and green beans and add the above spices and adjust the salt to your taste. ( to prepare green beans the end of the beans should be removed and they should be cut in half)
- If water is not covering all the green beans, add more water and adjust salt if needed.
- let the mixture boil for around 45 minutes until the green beans are completely cooked i.e. they are very soft.
- serve with rice.
Nutrition Facts : Calories 109.1, Fat 0.6, SaturatedFat 0.1, Sodium 20.6, Carbohydrate 25.2, Fiber 9.3, Sugar 7.9, Protein 5.3
NHOPI-CORN MEAL WITH PUMPKIN (ZIMBABWE)
This is a popular dish among Zimbabweans. It's very basic and is served often. You can use canned pumpkin, but you may need to adjust water to get the right texture. Prep time does not include cooking pumpkin. Posted for ZWT.
Provided by Chef Jean
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Bring the water to a boil in a good-sized saucepan and put in the corn meal. Cook, stirring frequently, until it forms a porridge.
- Next, stir in the mashed pumpkin. Then add the sugar, peanut butter and salt and combine all ingredients well.
- Continue to cook for a few minutes over low heat, adding about ½ cup of the retained pumpkin cooking water if necessary to make the consistency you prefer. Serve immediately with spinach or another leafy green.
Nutrition Facts : Calories 174.2, Fat 5.2, SaturatedFat 1, Sodium 51.5, Carbohydrate 29.2, Fiber 3, Sugar 2.2, Protein 5
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