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
Scale
- 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
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