 | |
| Type | Stew |
|---|---|
| Place of origin | South Africa |
| Main ingredients | Mutton, cinnamon, cardamom, ginger, cloves, chilli |
Tomato bredie is a South African stew, referred to in Afrikaans as 'tamatiebredie', normally made with mutton. It is cooked for a very long time, and its seasonings include cinnamon, cardamom, ginger and cloves as well as chilli. "Bredie" is the Afrikaans word for "stew", but is actually a word of Malaysian origin. This form of cooking was introduced to the Cape by Malays, who were brought to the colony in most cases as slaves. The word bredie refers to oriental spinach. In tomato bredie tomato is used instead. Pumpkin, green beans and waterblommetjies (Cape water lily, Aponogeton distachyos, flowers) are also used. This traditional South African dish is commonly eaten around South Africa by both locals and tourists.[1]
Bredies generally are a spiced stew of mutton ribs, generally cooked with vegetables. In addition to tomato they can also feature cauliflower, lentils, parsnips, and quince, and are served with rice.[2][3]
See also[edit]
References[edit]
- ^ Archived at Ghostarchive and the Wayback Machine: "TOMATO BREDIE". YouTube.
- ^ Davidson, Alan (2014). The Oxford companion to food. Tom Jaine, Soun Vannithone (3rd ed.). New York, NY. p. 758. ISBN 978-0-19-967733-7. OCLC 890807357.
{{cite book}}: CS1 maint: location missing publisher (link) - ^ Jackman, Tony (20 October 2023). "Throwback Thursday: Tomato bredie the Leipoldt way". Retrieved 2 January 2022.
Well, that’s interesting to know that Psilotum nudum are known as whisk ferns. Psilotum nudum is the commoner species of the two. While the P. flaccidum is a rare species and is found in the tropical islands. Both the species are usually epiphytic in habit and grow upon tree ferns. These species may also be terrestrial and grow in humus or in the crevices of the rocks.
View the detailed Guide of Psilotum nudum: Detailed Study Of Psilotum Nudum (Whisk Fern), Classification, Anatomy, Reproduction