Tomato bredie is a South African stew, referred to in Afrikaans as 'tamatiebredie', normally made with mutton. It is cooked for a very long time, and its seasonings include cinnamon, cardamom, ginger and cloves as well as chilli. "Bredie" is the Afrikaans word for "stew", but is actually a word of Malaysian origin. This form of cooking was first introduced to the Cape by Malays, who were brought to the colony in most cases as slaves. The word bredie refers to oriental spinach. In tomato bredie tomato is used instead. Pumpkin, green beans and waterblommetjies (Cape water lily, Aponogeton distachyos, flowers) are also used. This traditional South African dish is commonly eaten around South Africa by both locals and tourists.
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- Tomato bredie (en)
- Bredie (pt)
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| - Le bredie ou tomato bredie est un plat sud-africain, appelé «tamatiebredie» en afrikaans, il est classiquement fait avec du mouton. Il est longuement mijoté avec de la cannelle, de la cardamome, du gingembre et des clous de girofle ainsi que du piment. Ce plat a été introduite au Cap par des Malais, amenés dans la colonie comme esclaves. Le mot bredie fait normalement référence aux épinards orientaux (mot que l'on retrouve à la Réunion sous l’appellation de Brèdes). Mais la tomate est souvent utilisée à la place des épinards. Citrouille, haricots verts et waterblommetjies (nénuphar du Cap) sont également utilisés. (fr)
- Tomato bredie is a South African stew, referred to in Afrikaans as 'tamatiebredie', normally made with mutton. It is cooked for a very long time, and its seasonings include cinnamon, cardamom, ginger and cloves as well as chilli. "Bredie" is the Afrikaans word for "stew", but is actually a word of Malaysian origin. This form of cooking was first introduced to the Cape by Malays, who were brought to the colony in most cases as slaves. The word bredie refers to oriental spinach. In tomato bredie tomato is used instead. Pumpkin, green beans and waterblommetjies (Cape water lily, Aponogeton distachyos, flowers) are also used. This traditional South African dish is commonly eaten around South Africa by both locals and tourists. (en)
- Os bredies são guisados africaneres, dos quais o “tomato bredie” em língua inglesa, ou “tamatiebredie” em língua africaner, é o guisado básico sul-africano. A palavra “bredie” é utilizada pelos sul-africanos para designar um guisado em que o ingrediente principal é a carne, tradicionalmente de borrego, completada com vegetais. O caldo de carne deve ser abundante e espesso, o que se consegue com um cozinhado longo, em que a carne é primeiro enfarinhada; alguns chefs aconselham a deixar o guisado esperar 1-2 dias antes de servir. Um acompanhamento ideal é o arroz integral. (pt)
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| - Mutton, cinnamon, cardamom, ginger, cloves, chilli (en)
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| - Le bredie ou tomato bredie est un plat sud-africain, appelé «tamatiebredie» en afrikaans, il est classiquement fait avec du mouton. Il est longuement mijoté avec de la cannelle, de la cardamome, du gingembre et des clous de girofle ainsi que du piment. Ce plat a été introduite au Cap par des Malais, amenés dans la colonie comme esclaves. Le mot bredie fait normalement référence aux épinards orientaux (mot que l'on retrouve à la Réunion sous l’appellation de Brèdes). Mais la tomate est souvent utilisée à la place des épinards. Citrouille, haricots verts et waterblommetjies (nénuphar du Cap) sont également utilisés. (fr)
- Tomato bredie is a South African stew, referred to in Afrikaans as 'tamatiebredie', normally made with mutton. It is cooked for a very long time, and its seasonings include cinnamon, cardamom, ginger and cloves as well as chilli. "Bredie" is the Afrikaans word for "stew", but is actually a word of Malaysian origin. This form of cooking was first introduced to the Cape by Malays, who were brought to the colony in most cases as slaves. The word bredie refers to oriental spinach. In tomato bredie tomato is used instead. Pumpkin, green beans and waterblommetjies (Cape water lily, Aponogeton distachyos, flowers) are also used. This traditional South African dish is commonly eaten around South Africa by both locals and tourists. Bredies generally are a spiced stew of mutton ribs, generally cooked with vegetables. In addition to tomato they can also feature cauliflower, lentils, parsnips, and quince, and are served with rice. (en)
- Os bredies são guisados africaneres, dos quais o “tomato bredie” em língua inglesa, ou “tamatiebredie” em língua africaner, é o guisado básico sul-africano. A palavra “bredie” é utilizada pelos sul-africanos para designar um guisado em que o ingrediente principal é a carne, tradicionalmente de borrego, completada com vegetais. O caldo de carne deve ser abundante e espesso, o que se consegue com um cozinhado longo, em que a carne é primeiro enfarinhada; alguns chefs aconselham a deixar o guisado esperar 1-2 dias antes de servir. Um acompanhamento ideal é o arroz integral. Bredo é o nome que se dá em português a várias plantas da família das Amaranthaceae, incuindo o espinafre. Em francês, o termo “brèdes” inclui não só estas verduras, mas também as couves chinesas e outras; em Madagáscar, prepara-se um guisado com “brèdes mafane”, conhecida no Brasil como “jambu”, que é uma asterácea com o nome científico de Acmella oleracea. Por isso, o “bredie” sul-africano pode levar apenas tomate (e opcionalmente batatas), como na receita que deu origem a este verbete; ou ter feijão verde, passando a chamar-se “groenboontjiebredie” (Green bean bredie), repolho (“koolbredie” ou “cabbage bredie”), ou ainda “waterblommetjie”, as flores e botões da Aponogeton distachyos, uma erva aquática endémica da África do Sul. (pt)
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| - Mutton,cinnamon,cardamom,ginger,cloves,chilli
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