Best Breedie Zimbabwe Recipes

BREEDIE ZIMBABWE

Breedie Zimbabwe image

Make and share this Breedie Zimbabwe recipe from Food.com.

Provided by Shawna Landers

Categories Meat

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb stewing beef or 1 lb lamb, cut small
1 tablespoon sultana
1 teaspoon sugar
1/2 lb onion
salt and pepper
2 tablespoons oil
1 tablespoon green pepper, chopped
1 lb tomatoes or 1 lb green beans
1 small chili, chopped

Steps:

Stew the meat gently until tender.
Brown the onions in the dripping.
Peel and slice the tomatoes.
Add all the ingredients except meat to the onions and cook gently until a thick sauce is obtained.
Stir in the meat.
Serve with peas, rice and mango chutney.

Nutrition Facts : Calories 260.7, Fat 12.2, SaturatedFat 3.1, Cholesterol 72.6, Sodium 99.1, Carbohydrate 13.1, Fiber 2.5, Sugar 8, Protein 26.4

TOMATO BREDIE

Tomato Bredie image

This is a traditional South African meal, and is good winter fare. Bredie is an old Cape name for a dish of meat and vegetables stewed together so that the flavors intermingle. The gravy is rich, thick and full-bodied, and is obtained by using meat with a fair amount of bone and fat, rolling it in flour and browning it before the vegetables are added. The flavor improves if left a day or two before eating. Nice with brown rice.

Provided by WILLIAM R

Categories World Cuisine Recipes African

Time 2h30m

Yield 6

Number Of Ingredients 14

Ingredients

1 tablespoon vegetable oil
3 ½ pounds lamb or mutton breast chops, chopped into portions
2 tablespoons cake flour
1 large onion, chopped
2 ¼ pounds fresh tomatoes, chopped
1 teaspoon salt
½ teaspoon freshly ground black pepper
6 whole white peppercorns
2 bay leaves
1 teaspoon brown sugar
1 tablespoon white vinegar
1 dash Worcestershire sauce
1 cube beef bouillon cube
2 medium potatoes, quartered

Steps:

Heat oil over medium-high heat in a large, heavy-bottomed saucepan. Dredge meat in flour, and cook in hot oil until well browned.
Stir in onions, and cook until onions are soft, about 5 minutes. Mix in tomatoes. Season with salt, black pepper, white peppercorns, bay leaves, brown sugar, vinegar, Worcestershire sauce, and beef bouillon cube. Cover, reduce heat, and simmer for 1 1/4 hours. Stir occasionally, making sure nothing sticks on the bottom of the pot.
Stir in the potatoes and cook for an additional 45 minutes, until the potatoes are done and the meat is tender.

Nutrition Facts : Calories 531.1 calories, Carbohydrate 25.3 g, Cholesterol 134.2 mg, Fat 31.2 g, Fiber 4.4 g, Protein 36.8 g, SaturatedFat 12.4 g, Sodium 633.1 mg, Sugar 6.9 g

CABBAGE BREDIE (STEW)

Cabbage Bredie (Stew) image

In the Cape Maly Cookbook by Faldelah Williams she says that Bredies is an old Cape name for a dish of meat and vegetables stewed together so that the flavours intermingle and it is impossible to separate the one from the other. The unique flavour of the bredie is determined by the vegetable used. Although almost any vegetable can be used the meat is almost always lamb or mutton. Mutton is ideal for bredies as the long slow simmering tenderizes it and brings out the full flavour. Recipes for bredies have been handed down through many generations and they changed very little in character over the years. The flavour is delicious that there is no need for additional herbs and spices.

Provided by muffin207

Categories Stew

Time 3h

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

2 onions, thinly sliced
30 ml sunflower oil
1 kg mutton rib, cut in pieces, add maybe
2 mutton bones with marrow, for extra flavour but this is (optional)
7 ml salt
5 whole cloves
2 whole allspice
3 peppercorns
1 medium cinnamon stick
10 ml freshly ground ginger-garlic paste
5 ml crushed dried red chilies or 5 ml chili powder, if you like
1 whole green chili (optional)
10 ml sugar
150 ml water (please see note)
1 medium cabbage, shredded finely or 1 large cauliflower, broken into florets maybe used
3 medium potatoes, quartered
nutmeg

Steps:

NOTE: IF USING CABBAGE OMIT WATER OR USE SPARINGLY SO POT DOES NOT BURN AS CABBAGE DRAWS A LOT OF WATER.
Heat oil in heavy casserole or soup pot. Add cloves, peppercorns, and allspice. Once it starts sizzling add onions. Brown your onions nicely (my mom always said that if you brown the onions to a nice golden colour you will have a better tasting and looking bredie; not browning the onions nicely will give you a grey colour bredie which we don't want).
Add meat and simmer slowly till meat is done and well browned.
Add salt, chillies, ginger and garlic paste and sugar and half cup water. Bring to a boil and simmer for about 10 minutes until flavours are well blended.
Add your cabbage/ cauliflower and potatoes and cook until vegetables are soft about 20 minutes. Use the remaining water only if you find that it is necessary, (the pot is becoming dry).
Sprinkle with nutmeg before serving.
Serve with white rice and sambals and atjar. Cucumber and onion sambal goes well with this dish.
Peel cucumber grate it then put 5ml salt and let it sit for 10-15 minutes. Squeeze moisture out. Add some slice onion, 1 green chilie chopped, 5ml sugar and 30 ml vinegar. Good with hot curries.

Nutrition Facts : Calories 268.7, Fat 7.5, SaturatedFat 1.1, Sodium 890.4, Carbohydrate 48, Fiber 11.1, Sugar 11, Protein 6.9