West Coast all the way, Veldkoolbredie is a traditional stew – bound to elevate those feel-good hormones on a chilly eve.
You’ll find wild asparagus all along the West Coast after the June rains: the broad-leafed Tracheandra sp and the narrow-leafed slangkoppie. But be sure to pick the stalks before they flower in September.
If you’re not in the mood for schlepping through the veld on a veldkool-gathering mission, use asparagus, broccoli or waterblommetjies instead.
Ingredients: 1 kg veldkool/asparagus; 2 large onions, sliced; oil; 1 kg lamb neck cut into cubes; 6 peeled potatoes, quartered; 1 bunch sorrel (or 15 ml vinegar); 125 ml chicken stock; 2 tsp turmeric, 3 Tbsp tomato paste.
Remove the veldkool stalks and soak in salt water for 10 minutes. Rinse well. Boil the veldkool/asparagus in water for 5 minutes. Drain in a colander and squeeze out all water with a saucer.
Fry the onions in oil until translucent, then add the meat and braise until golden brown. Chuck in the potatoes and cook for 10 minutes. Add the veldkool/asparagus, sorrel, stock and seasoning. Stew on low until the meat is tender. Settle in front of the fire and tuck in.