If you haven’t had enough of “local is lekker” then this flavoursome South African Pumpkin or Pampoen bredie will score high in the popularity stakes. The word  “bredie” was derived from the Madagascan word “bredi”, introduced by the slaves who arrived in the Cape. Bredies or stews are generally made from lamb or mutton and vegetables, which are slow cooked to allow the flavours to develop. Absolutely wholesome and delicious!

PUMPKIN BREDIE

 

 

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PUMPKIN BREDIE
Author: 
Recipe type: Main
Cuisine: South African
 
If you haven't had enough of "local is lekker" then this flavoursome South African Pumpkin or Pampoen bredie will score high in the popularity stakes. The word "bredie" was derived from the Madagascan word "bredi", introduced by the slaves who arrived in the Cape. Bredies or stews are generally made from lamb or mutton and vegetables, which are slow cooked to allow the flavours to develop. Absolutely wholesome and delicious!
Ingredients
  • 3 tbles Oil
  • 1 large Onion, chopped
  • 500g Lamb or Mutton pieces cubed
  • 800g Pumpkin, peeled and cubed
  • 1 tsp Garlic paste
  • 2 pcs. Whole stick cinnamon
  • 3 Whole All spice
  • 2 Whole Cloves
  • 1 Whole dried red chilli
  • Black pepper to taste
  • ¼ tsp Cinnamon Powder
  • ¼ Nutmeg Powder
  • Salt to taste
  • Water as needed
Instructions
  1. Heat oil in a large saucepan and braise onions until golden brown.
  2. Add washed and drained meatand braise until dark brown, 10-15 minutes.
  3. Add rest of the ingredients except the pumpkin.
  4. Cover and simmer until meat is almost tender.
  5. Add a little water if you feel that the meat is getting dry.
  6. Place pumpkin on top of meat about 30 minutes before serving and simmer until tender.
  7. Work gently as you do not want the pumpkin to become mushy.
  8. Serve hot with steamed white rice!


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