Carey says, “Now this has to be the number one most eaten meal during my childhood. Between my mom and gran, we were guarenteed to eat tomato bredie at least twice a week, summer or winter. After school, we’d come home to the glorious smell of bredie on the go and hear the pressure cooker going wild in the kitchen. We never grew tired of it. How could we with tender lamb knuckles, soft potatoes and sweet tomato sauce? The best part was sucking all the marrow out of the bones. Ah good times! Comfort food at its best!”
Tomato Bredie Traditional South African mutton and tomato stew
15 ml (1 tbs) canola oil
1 kg lamb knuckles or stewing lamb or traditional mutton
4 cloves garlic, crushed
1 chilli, seeds removed and chopped(optional)
1 cm peeled ginger, grated
2 onions, finely sliced
2 ml(1/2 tsp) ground coriander
2 sticks cinnamon
+- 500 ml (2 cups) beef or mutton stock
60 ml (1/4 cup) tomato paste
30 ml ( 2 tbs) sugar (less or more according to your taste – I like it sweet)
4 -6 potatoes, peeled and cut into quarters
salt and pepper to taste
In a large pot, brown the meat in the hot oil, remove from the pot and set aside.
Gently saute the onions with the garlic, chilli, ginger, coriander and cinnamon until soft and fragrant.
Add the meat back into the pot as well as the stock, paste and sugar.
Cover and bring to the boil. Add the potatoes and simmer gently for 1 1/2 hours. Cook for 45 minutes in a pressure cooker.
Serve with fluffy white rice and garnish with fresh Italian parsley.
Thicken with a bit of corn flour paste if there is too much liquid.
Carey Boucher Erasmus is a food writer, photographer, recipe developer and restaurant consultant.
She says, “As far as I can remember, I loved being in the kitchen. I grew up watching my mother in wonder as she prepared a myriad of dishes on any given day. And when my grandmother baked, I would be the official bowl licker. I even owned a mini wooden oven and stove set and always imagined myself being a chef while “cooking up” pots of mud and grass.
When I was old enough to reach the real stove and sink, I started cooking and experimenting – from dodgy rubbery microwave chocolate cake to edible and sometimes rather delicious meals. I loved home-economics in high school and even joined a “catering society”.
After matric, I studied Food science and Nutrition at Cape Technikon where I specialised in recipe, product development, nutrition and food communication (styling, food demonstrating etc.). In my final year, I graduated with 8 distinctions and achieved the title of Class valedictorian which I was pretty chuffed about. I was ready to go out into the food industry!”