Tomato bredie has a way of wrapping you in a warm hug, transporting you straight to the heart of Cape Town with its rich, aromatic spices. I still remember the first time I smelled this dish simmering in my aunt’s kitchen; the air was thick with the scent of cinnamon, cloves, and slow-cooked lamb, a truly unforgettable aroma. This Cape Malay tomato bredie is more than just a meal; it’s a taste of heritage, a comforting bowl of history. Making this traditional tomato bredie at home feels like bringing a piece of that vibrant culture into my own kitchen. Let’s get cooking!
Why You’ll Love This Tomato Bredie
- Incredible depth of flavor from aromatic spices like cinnamon and cloves.
- Surprisingly quick prep time for such a hearty and satisfying meal.
- A healthier option with lean meat and plenty of vegetables.
- Budget-friendly, using common ingredients that stretch for a crowd.
- A family-favorite dish that’s sure to please even picky eaters.
- Experience an authentic taste of South African tomato bredie.
- This comforting stew is perfect for a cozy evening meal.
- Enjoy a true taste of South African tomato bredie heritage.
Tomato Bredie Ingredients
Gathering these tomato bredie ingredients is the first step to creating this soul-warming stew. We’ll start with 3 tbsp vegetable oil or olive oil to get things going. Next, you’ll need 2 large white onions, halved or diced, which form the aromatic base. For a touch of heat, we have 2 bird’s eye chilies, depending on heat preference. The signature spice blend includes 3 allspice berries/pimento, crushed, 2 cloves, crushed, and 4 bay leaves. For the star of the show, grab 1.5 kg bone-in red meat (lamb or beef) – lamb is my personal favorite for its richness. You’ll also need 2 garlic cloves, minced, ½ tsp black pepper, finely ground, ½ tsp white pepper, finely ground, and 1 tbsp fine salt, separated. The rich sauce comes from 150 grams tomato paste and 3 tbsp sugar, which balances the acidity beautifully. Lastly, 6 large potatoes, peeled and quartered, and 1.5 – 1.8 liters vegetable stock or water will complete our stew. Don’t forget the rice: 1 ½ cups basmati rice, washed, 3 cups water, 3 tbsp salted butter, and 1 ½ tsp salt.
How to Make Tomato Bredie
- Step 1: Preheat your oven to 325°F (160°C). Heat a large pot or Dutch oven over medium heat and add the oil. Sauté the 2 large white onions, halved or diced, along with the 2 bird’s eye chilies (if using), 3 allspice berries/pimento, crushed, 2 cloves, crushed, and 4 bay leaves until the onions turn a lovely light golden brown. This step is crucial for building flavor in this easy tomato bredie recipe.
- Step 2: Add the 1.5 kg bone-in red meat (lamb or beef) to the pot. Cook until it’s nicely browned on all sides. If your pot starts to catch, don’t worry, just add a splash of water to deglaze; this helps create a richer sauce.
- Step 3: Stir in the 150 grams tomato paste and 3 tbsp sugar. Cook for a few minutes, stirring constantly, until the paste darkens slightly and starts sticking to the bottom of the pot. This caramelization adds a wonderful depth to the stew.
- Step 4: Pour in 500ml of water or stock. Add the 2 garlic cloves, minced, ½ tsp black pepper, finely ground, ½ tsp white pepper, finely ground, and half of the 1 tbsp fine salt. Stir everything together, cover the pot tightly, and let it simmer gently for 1 to 2 hours, or until the meat is fork-tender. Check occasionally and add more water or stock if it looks dry.
- Step 5: While the meat simmers, prepare the rice. Rinse the 1 ½ cups basmati rice until the water runs clear. Transfer it to a medium saucepan with 3 cups water, 3 tbsp salted butter, and 1 ½ tsp salt. Bring to a boil, then reduce the heat to medium-low, cover, and simmer for 15 minutes until all the water is absorbed. Let the rice steam, covered, off the heat until you’re ready to serve.
- Step 6: Once the meat is tender, add the 6 large potatoes, peeled and quartered to the pot. Add more water or stock, about 1 to 1.3 liters, ensuring the potatoes are mostly submerged. Do not cover the pot this time. Let it simmer until the potatoes are tender and the sauce has thickened slightly, about 30-45 minutes.
- Step 7: Taste the sauce and season with the remaining salt as needed. This final seasoning is key to a perfect easy tomato bredie recipe. Serve this flavorful tomato stew South Africa favorite piping hot with the fluffy basmati rice.
Pro Tips for the Best Tomato Bredie
To elevate your Cape Malay tomato bredie from good to absolutely unforgettable, try these tips. They make a real difference in achieving that authentic flavor and texture.
- Always brown your meat well in batches if necessary. This caramelization builds a rich foundation for the stew.
- Don’t rush the simmering process for the meat. Slow and low heat is key to achieving that melt-in-your-mouth tenderness.
- Taste and adjust seasoning throughout the cooking process, especially before adding the potatoes.
- For an even deeper flavor, let the bredie rest for 10-15 minutes off the heat before serving.
What’s the secret to perfect Cape Malay tomato bredie?
The secret to an authentic tomato bredie lies in the slow cooking of the meat with the aromatic spices and the careful balance of sweet and savory. The crushed allspice and cloves are non-negotiable for that signature Cape Malay flavor profile. For more on spice blends, check out this guide to common spice pairings.
Can I make Tomato Bredie ahead of time?
Absolutely! This dish actually improves with time. You can make it a day in advance and store it in the refrigerator. Reheat gently on the stove, adding a splash of water or stock if needed.
How do I avoid common mistakes with Homemade Tomato Bredie?
A common pitfall is using too lean a cut of meat, which can dry out. Opt for bone-in cuts for maximum flavor and moisture. Also, ensure you don’t stir the potatoes too much once added, as they can break down and make the stew mushy. Learn more about selecting the best cuts of meat for stews.
Best Ways to Serve Tomato Bredie
Serving this hearty tomato stew South Africa favorite is all about complementing its rich, spiced flavors. The classic pairing is with fluffy basmati rice, which perfectly soaks up the delicious sauce. I also love serving it with a side of fluffy samp and beans for an extra touch of tradition and texture. For a lighter option, some crusty bread is perfect for mopping up every last drop of that flavorful bredie. It’s a versatile dish that brings warmth and comfort to any table. Discover more traditional South African side dishes.
Nutrition Facts for Tomato Bredie
When enjoying this comforting Cape Malay tomato bredie, it’s helpful to know what you’re getting. Here’s a breakdown per serving, keeping in mind that these are estimates and can vary based on the exact ingredients you use for your homemade tomato bredie.
- Calories: 450-550 kcal
- Fat: 20-25g
- Saturated Fat: 8-10g
- Protein: 35-40g
- Carbohydrates: 35-45g
- Fiber: 5g
- Sugar: 6-8g
- Sodium: 600-800mg
Nutritional values are estimates and can vary based on specific ingredients used.
How to Store and Reheat Tomato Bredie
Once you’ve savored this amazing flavorful tomato bredie dish, you’ll be happy to know it stores beautifully. First, let the bredie cool down completely at room temperature. Then, transfer it into airtight containers. For the best quality, store it in the refrigerator for up to 3-4 days. If you want to keep this delicious South African tomato bredie longer, it freezes wonderfully. Portion it into freezer-safe bags or containers, and it will keep well for up to 3 months. When you’re ready to enjoy it again, the best way to reheat is gently on the stovetop over low heat. Add a splash of water or vegetable stock if it seems a bit thick. You can also reheat it in the microwave, stirring halfway through for even heating.
Frequently Asked Questions About Tomato Bredie
What is tomato bredie?
Tomato bredie is a traditional South African stew, specifically a beloved dish from the Cape Malay cuisine. It’s a hearty, slow-cooked meal featuring tender lamb or beef, potatoes, onions, and a rich, aromatic tomato-based sauce infused with warm spices like cinnamon, cloves, and allspice. It’s comforting and deeply flavorful.
Can I use a different meat for this recipe?
Absolutely! While lamb or beef are classic for this Cape Malay tomato bredie, you can experiment. Pork shoulder or even chicken thighs would work, though cooking times might need adjustment. For a vegetarian option, hearty root vegetables like butternut squash and extra potatoes can create a delicious meat-free version of this South African tomato bredie. Explore vegetarian stew recipes for more ideas.
How do I make my Tomato Bredie spicier?
To add more heat to your homemade tomato bredie, simply increase the number of bird’s eye chilies used in the initial sauté. You can also add a pinch of cayenne pepper or a dash of hot sauce towards the end of cooking. Remember to taste as you go to reach your preferred spice level.
What are the best sides for this Tomato Stew South Africa favorite?
The most traditional and best way to enjoy this flavorful tomato bredie dish is with fluffy basmati rice, as it perfectly soaks up the rich sauce. You could also serve it with crusty bread for dipping, or for a more substantial meal, consider couscous or even a side of samp and beans. Learn about the cultural significance of rice in various cuisines.
Variations of Tomato Bredie You Can Try
While the classic tomato bredie is divine, don’t be afraid to get creative! This versatile dish is perfect for experimenting with different flavors and dietary needs. For a truly rich experience, try a lamb tomato bredie, letting the lamb shoulder simmer until it’s fall-apart tender. If lamb isn’t your preference, a hearty beef tomato bredie using chuck steak is equally delicious and satisfying. For a quicker meal, consider using chicken thighs, though you’ll reduce the simmering time significantly. If you’re looking for a vegetarian twist, swap the meat for chunks of butternut squash, sweet potatoes, and extra carrots, creating a vibrant and flavorful vegetable stew.
Print
Tomato Bredie: Unforgettable Flavor in 1 Hour
- Total Time: 2 hours 30 minutes
- Yield: 6-8 servings 1x
- Diet: Vegetarian
Description
Cape Malay Tomato Bredie is a flavorful and comforting stew originating from Cape Town, South Africa. This traditional dish combines tender lamb or beef with potatoes, onions, and a rich tomato-based sauce spiced with cumin, cinnamon, cloves, and other aromatic spices. It’s a hearty meal deeply rooted in Cape Malay food culture, typically served with basmati rice.
Ingredients
- 3 tbsp vegetable oil or olive oil
- 2 large white onions, halved or diced
- 2 bird’s eye chilies, depending on heat preference
- 3 allspice berries/pimento, crushed
- 2 cloves, crushed
- 4 bay leaves
- 1.5 kg bone-in red meat (lamb or beef)
- 2 garlic cloves, minced
- ½ tsp black pepper, finely ground
- ½ tsp white pepper, finely ground
- 1 tbsp fine salt, separated
- 150 grams tomato paste
- 3 tbsp sugar
- 6 large potatoes, peeled and quartered
- 1.5 – 1.8 liters vegetable stock or water
- For the Basmati Rice:
- 1 ½ cups basmati rice, washed
- 3 cups water
- 3 tbsp salted butter
- 1 ½ tsp salt
Instructions
- Heat a large pot over medium heat and add oil. Sauté onions, chilies, allspice, cloves, and bay leaves until the onions turn light brown.
- Add the meat and cook until browned. If the pot starts to burn, add a little water.
- Add tomato paste and sugar, cooking until the paste starts sticking to the pot base.
- Add 500ml of water or stock, garlic, black pepper, white pepper, and half of the salt. Stir, cover, and simmer for 1-2 hours until the meat is tender. Add more water/stock as needed.
- Rinse the rice until the water runs clear. Drain and transfer to a medium saucepan. Add water, butter, and salt.
- Bring to a boil, then reduce heat to medium-low and let it simmer for 15 minutes until the water is absorbed. Let the rice steam with the lid on until ready to serve.
- Once the meat is tender, add the potatoes and more water/stock. Do not cover and let cook until potatoes are soft.
- Season with the remaining salt to taste. Serve the tomato bredie with the basmati rice.
Notes
- This dish is best enjoyed when the meat is very tender and has simmered for a good amount of time.
- Adjust the number of bird’s eye chilies to control the spice level.
- The sugar helps to balance the acidity of the tomatoes and adds a subtle sweetness characteristic of Cape Malay cuisine.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stewing
- Cuisine: Cape Malay
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 450-550 kcal
- Sugar: 6-8g
- Sodium: 600-800mg
- Fat: 20-25g
- Saturated Fat: 8-10g
- Unsaturated Fat: 12-15g
- Trans Fat: 0g
- Carbohydrates: 35-45g
- Fiber: 5g
- Protein: 35-40g
- Cholesterol: 60-80mg
Keywords: Tomato Bredie, Cape Malay Tomato Bredie, South African Tomato Bredie, Traditional Tomato Bredie, Homemade Tomato Bredie, Easy Tomato Bredie Recipe, Authentic Tomato Bredie, How to Make Tomato Bredie, Tomato Bredie Ingredients, Lamb Tomato Bredie, Beef Tomato Bredie, Tomato Stew South Africa, Cape Town Stew Recipe, Flavorful Tomato Bredie Dish
