Tomato Stew Tamatiebredie Trad South African Recipes

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TOMATO BREDIE



Tomato Bredie image

Typically South African tomato bredie is a stew,also referred to in Afrikaans as 'tamatiebredie', normally made with mutton or lamb.It is a delicious tomato stew traditionally served with fluffy white rice

Provided by Fazila Olla-Logday

Categories     Main

Yield 6

Number Of Ingredients 12

1 kg beef or shoulder of mutton cut in small chunks
2 tbles oil
1 tbles butter
2 onions, chopped
2 tsps garlic paste
2 tsps salt
Ripe red tomatoes (approx 1 kg peeled and chopped) or 2 cans peeled and chopped tomatoes
1 x 70 g tin tomato paste
1 tbles sugar
½ tsp.chilli powder
3 potatoes, diced
1 tbles cornflour

Steps:

  • Braise the onions in heated oil and butter until golden for approx 5-10mins.
  • Add meat, salt and garlic paste and simmer over medium heat for approx 30 minutes, stirring from time to time adding very small quantities of water if needed.
  • Add tomatoes,tomato paste, sugar, chilli powder and simmer very slowly for a further 30 mins
  • Add the cubed potatoes and continue simmering for another half an hour.
  • Thicken the gravy with a little cornflour mixed with water.
  • The bredie improves with keeping.
  • Prepare a day in advance and leave to mature in the refrigerator.
  • Reheat and serve with fluffy steamed white rice

TOMATO BREDIE



Tomato Bredie image

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

1 tablespoon vegetable oil
3 ½ pounds lamb or mutton breast chops, chopped into portions
2 tablespoons cake flour
1 large onion, chopped
2 ¼ pounds fresh tomatoes, chopped
1 teaspoon salt
½ teaspoon freshly ground black pepper
6 whole white peppercorns
2 bay leaves
1 teaspoon brown sugar
1 tablespoon white vinegar
1 dash Worcestershire sauce
1 cube beef bouillon cube
2 medium potatoes, quartered

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

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