Exploring Local Produce: Waterblommetjies
At Chef Gear, we believe that the heart of good cooking lies in understanding your ingredients - especially those rooted in local culture and community. So, let’s dive into this uniquely South African delicacy and discover how it can inspire chefs, students, and foodies alike to cook with more connection and creativity.
What Are Waterblommetjies?
“Waterblommetjie” means “little water flower” in Afrikaans, and that’s exactly what it is. These edible buds come from the Aponogeton distachyos plant, which grows in freshwater ponds and dams, especially during the winter months (June to September).
You’ll often find them in shallow wetlands across the Boland, Overberg, and Swartland regions. While they may look delicate, waterblommetjies are surprisingly robust in flavour and texture, making them perfect for slow cooking and stews.
A Brief History of Waterblommetjies
Waterblommetjies have been part of Cape cuisine for centuries, originally harvested and cooked by the Khoikhoi people, who introduced the plant’s culinary uses to early settlers. Over time, the ingredient became a staple in Boerekos (traditional Afrikaner food), particularly in the beloved waterblommetjie bredie - a slow-cooked lamb and flower stew.
The fact that this ingredient has survived generations of change and remains a seasonal favourite speaks volumes about its flavour and cultural importance.
What Do Waterblommetjies Taste Like?
Waterblommetjies have a mild, slightly tangy flavour and a texture similar to green beans or okra. When cooked, they soften and absorb the surrounding flavours beautifully, making them a fantastic base for stews, soups, and even fritters.
They’re often paired with:
- Lamb or mutton
- Garlic, onions, and bay leaves
- White wine or vinegar for brightness
- Potatoes or rice as hearty sides
While traditionally cooked in savoury dishes, their subtle flavour can be reimagined in salads, quiches, or even pickled as a condiment.
How to Prepare Waterblommetjies
When buying fresh waterblommetjies, look for:
- Closed, tight buds (not yet in full flower)
- Firm and greenish-white appearance
- No dark spots or sliminess
Cleaning tip:
Soak in cold salted water for 10–15 minutes to remove mud, bugs, or grit. Rinse and repeat if needed. Once clean, they’re ready to cook!
Storage tip:
Use within 2–3 days of purchase, or blanch and freeze for future use.
Classic Waterblommetjie Bredie Recipe (Simplified)
Here’s a traditional approach to waterblommetjie bredie - a dish full of nostalgia, flavour, and Cape winter warmth.
Ingredients:
- 800g lamb or mutton (neck or shoulder)
- 500g waterblommetjies (cleaned)
- 2 onions, sliced
- 2 cloves garlic, minced
- 1–2 potatoes, peeled and cubed
- 1 tbsp white vinegar or lemon juice
- Salt, pepper, bay leaves
Method:
- Brown the meat in a pot and set aside.
- Sauté onions and garlic until soft.
- Return the meat, add potatoes, vinegar, and enough water or stock to cover.
- Simmer until meat is tender (~1.5 hours).
- Add the waterblommetjies and cook for another 30 minutes until soft but still intact.
- Season and serve with rice or crusty bread.
Chef tip: A touch of nutmeg or allspice adds depth, and finishing with a splash of white wine brings a modern twist.
Modern Uses for Waterblommetjies
Looking to experiment? Try incorporating waterblommetjies in these creative ways:
Waterblommetjie Salad
- Lightly blanch the flowers
- Toss with rocket, goat’s cheese, toasted almonds, and a lemon vinaigrette
- Top with grilled chicken or trout for protein
Waterblommetjie Fritters
- Mix with chickpea flour, onion, garlic, and spices
- Pan-fry in small rounds
- Serve with yoghurt dip or chilli jam
Pickled Waterblommetjies
- Blanch and pickle in vinegar, sugar, and mustard seeds
- Serve on charcuterie boards or alongside braai meat
These ideas help bring traditional ingredients into contemporary kitchens—something we love at Chef Gear.
Dress for the Kitchen That Cooks with Care
When working with seasonal and delicate ingredients like waterblommetjies, it helps to have gear that’s functional, breathable, and durable. Whether you're prepping for a food festival, a restaurant service, or your first practical at culinary school, professional kitchen wear keeps you comfortable and sharp.
Shop:
Waterblommetjies are more than just an old-fashioned flower. They represent the beauty of seasonal cooking, the power of local traditions, and the endless possibilities of a curious kitchen.
Winter is upon us so why not skip the imports and head to your local market or farm stall. Cook with what’s growing near you. Try something new - or something old. And remember: great cooking always starts with great ingredients, a good jacket, and a willingness to explore.
0 comments