Africa is so very tantalizing that a mere mention of the continent fills your mind with adventurous safaris, rugged trekking expeditions, relaxing on the golden beach, mummies of ancient Egypt, crude cultures, all in all a paradise for travelers. During the medieval period, grand cities of Fez, Marrakech and Timbuktu were of utmost importance and can be adored even today. Nevertheless the journey would be incomplete if you do not explore the great African cuisine. And here we’re gonna talk about one of the most savored African dish, named Tomato Bredie.
Bredie originally comes from Malaysian origin but its varied flavors are widely loved in Africa. It is basically traditional stew with a perfect blend of meat and vegetables. Bredie has ample of variations such as green bean bredie, cabbage bredie and tomato bredie. Tomato Bredie is unique in itself. It contains meat and vegetables that serve as the best platter for nutritions plus spices that make the royal dish even more delectable. Tomato Bredie is the most famous version of this specialty.
1 tablespoon vegetable oil,
3 1/2 pounds chopped lamb or mutton breast chops,
2 tablespoons cake flour,
1 large chopped onion,
2 1/4 pounds fresh chopped tomatoes,
1 teaspoon salt,
1/2 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 quartered medium potatoes.
1. Take a heavy saucepan. Add some oil and keep it over medium high. Coat meat in flour. Cook until brown.
2. Add onion till they turn brown. Now add tomatoes and mix well. Stir in bay leaves, brown sugar, vinegar, salt, black pepper, white peppercorns, Worcestershire sauce and beef bouillon cube.
3. Cover it and simmer for 1 1/4 hours. Keep stirring. The stew must not stick to the bottom of the saucepan. Now add potatoes and cook over low heat for 45 minutes. Our dish is ready to be served. It complements well with steam rice.