Seeing as the tournament is actually being held there, I thought it was only appropriate to begin this challenge with something traditionally South African. The recipe advised me to make this the night before, stating that it improves with keeping. Having just sampled a spoonful - I have to agree. The popular dish of Tomato Bredie is a rich, mildly spiced tomato based stew, made with meat (mutton or beef), paprika, chilli and potatoes. I left the Bredie cooking overnight on a low heat, to allow the meat became extra tender.
·1 lb mutton or beef shoulder
·1½ cups water
·6 ripe red tomatoes
·70g can tomato paste
·3 potatoes
·3 cloves garlic
·2 onions
·1 tablespoon vegetable stock (I used Marigold Organic Stock Powder)
·2 Tbsp vegetable oil
·1 Tbsp butter
·1 Tbsp potato flour
·2 tsp sea salt
·1 tsp sugar
·1 tsp mixed herbs (I used a mixture of oregano and dried parsley)
·½ tsp freshly ground black pepper
·½ tsp paprika
·¼ tsp chili powder
1. Cut the meat into 1 to 1 ½ inch cubes
2. Peel and dice the potatoes.
3. Peel and crush the cloves of garlic.
3. Peel and chop the onions.
3. Heat the oil and butter in a large, heavy-bottomed saucepan, over a medium heat until the butter discolors slightly.
4. Add the meat in batches and stir-fry until brown. Remove each batch with a slotted spoon and keep aside.
6. Season the browned meat with salt and pepper.
7. Sauté the onions in the remaining oil until golden, soft and translucent
8. Add the tomatoes, tomato paste, sugar, chili, paprika, garlic, herbs, water and stock.
9. Bring to a slow boil.
10. Add the prepared meat, reduce the heat, cover and simmer the bredie very slowly for 2 hours.
11. Add the cubed potatoes and continue simmering for another ½ hour.
12. Thicken the gravy with a little potato flour mixed with water.
13. Ideally, prepare a day in advance and leave the flavours to develop in the refrigerator.
Reheat and serve with steamed rice. Traditionally, a handful of chopped parsley will be added to the rice.
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