Last night was a traditional South African dinner, with a 3 kg roast leg of lamb stuffed with garlic and rosemary and cooked for 2 1/2 hours in the Weber, and a traditional stew.
The stew was a "Waterblommetjie bredie " - the name is Afrikaans and literally means 'small water flower stew'. It is made of meat, usually lamb and is stewed together with a flower (known in English as Cape Pondweed, Cape Hawthorn or Cape Asparagus and scientifically as Aponogeton distachyos) that is found in the dams and marshes of the Western Cape. The buds (waterblommetjies) are usually ready to be picked during winter and into early spring.
The stew is cooked slowly over a few hours and is done with lamb, potatoes, waterblommetjies, white wine and spiced with salt, pepper and garlic. The waterblommetijies give the stew a slightly bitter/sour taste, and is a favourite amongst tourists who visit the Western Cape.
The meat dishes were served with couscous and salad.
For dessert another traditional South African dish, Peppermint Crisp (not sure why Nestle does not produce this overseas) Fridge Tart, to end off the meal.
Obviously all accompanied by good South African wines!
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