Waterblommetjies is commonly known as Cape pondweed, Cape hawthorn or Cape asparagus which are found in the dams and marshes of the Western Cape here in South Africa. The buds are usually ready to be picked in the southern midwinter months of July and August, leading to their use in winter for stews.\r\nWater Flower Stew\r\nIngredients:\r\n\r\n\t2 x 500g Bags of waterblommetjies\r\n\t25 ml Cooking oil\r\n\t2 Coarsely chopped onions\r\n\t1\u00bdkg Lamb\r\n\tSalt\r\n\tPepper\r\n\tBarbecue spice\r\n\tAbout 200ml boiling water\r\n\t6 Potatoes, quartered\r\n\r\nMethod:\r\nPut the flowers in a large bowl of water. Inspect each flower to make sure there are no hidden tadpoles. Rinse properly. Replace water with clean fresh water to which two tablespoons of salt is added. Stir in salt until disolved. \u00a0Let stand for an hour. Rinse flowers with fresh water.\r\n\r\nHeat a cast iron or heavy based pot on the stove at medium heat and add the oil.\r\n\r\nChop 2 onions coarsely and saut\u00e9 in pot until translucent. Remove from the pot. Turn the heat on high\r\nGarnish meat with salt, pepper, and barbecue spice. Saut\u00e9 meat lightly. Add 200ml water and fried onions. Stir. and simmer until meat is almost tender.\r\n\r\nCut potatoes into quarters and place in the pot. Cook further for about 20 minutes.\r\n\r\nAdd the flowers to pot. Do not stir \u00a0Put lid on and simmer for about 30-40 minutes. The flowers are perfectly cooked and they have retained their shape, if you can easily halve them with a knife, they are perfectly cooked. Be careful not to cook them too long as they will go soft and you will have a watery stew.\r\n\r\nWhen ready to serve, add salt and pepper if needed, serve on fluffy white rice and beetroot or salad of your choice.\r\n\r\nServes 6 people.\r\n\r\nEnjoy \/ Eet Lekker\r\n\r\nCourtesy: Die Bloubakkie\r\n\r\nfacebook.com\/bloubakkie.