How to pronounce Tomato bredie

Tomato bredie is written tamatiebredie where it comes from. In the International Phonetic Alphabet it is /taˈmɑtiˌbriədi/. In plain English letters that is ta-MAH-tee BREE-uh-dee, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Tomato bredie?

Tomato bredie is a main dish of South Africa. Where it comes from: Western Cape. People usually eat it at lunch or dinner. Its main ingredients are lamb, vegetables and rice. It tastes spicy, savory and rich.

Where Tomato bredie comes from

Tomato bredie is one of 25 signature dishes of South Africa on this map. See all dishes from Western Cape.

• Bobotie · Main dish · Cape Town

  Bobotie is spiced minced meat baked under a layer of egg and milk, sweet and savoury at once, often with raisins or chutney, and served with yellow rice.

• Koe'sister koesister · Dessert · Western Cape (Cape Malay)

  The koe'sister, or koesister, is a traditional Cape Malay pastry of Cape Town, often described as a spicy dumpling with a cake-like texture.

• Gatsby · Street food · Western Cape

  The Gatsby is a long sandwich from Cape Town: a bread roll split lengthwise and filled with hot slap chips, soft fried potato chips, plus a filling of the buyer's choice.

• Waterblommetjiebredie · Main dish · Western Cape

  Waterblommetjiebredie means 'stew of little water flowers' in Afrikaans.

• Sosatie · Main dish · Western Cape

  Sosatie is a traditional South African dish of meat, usually lamb or mutton, cooked on skewers, and it is of Cape Malay origin.

• Malva pudding malvapoeding · Dessert · Western Cape

  Malva pudding is a South African baked pudding made with apricot jam, with a spongy, caramelised texture.

Food of South Africa

Dishes like Tomato bredie in other countries

Same type of dish and similar main ingredients as Tomato bredie:

• Kubaibat Ha'il كبيبة حائل · Main dish · Ha'il, Saudi Arabia

  Kubaibat Ha'il is a dish of grape leaves stuffed with rice from the Ha'il region of northern Saudi Arabia.

• Plov palov · Rice dish · Tashkent and Samarkand, Uzbekistan

  Plov, osh in Uzbek, is rice cooked in a large cast-iron kazan with lamb or beef, carrots cut into long matchsticks, onions, garlic, chickpeas, raisins or quince, and cumin, in a generous amount of fat.

• Saltah سلتة · Main dish · Sanaa, Yemen

  Saltah is a brown meat stew, maraq, served bubbling in a stone pot, topped with a froth of whipped fenugreek, hulba, and sahawiq, a hot sauce of chillies, tomatoes, garlic and herbs.

• Moussaka μουσακάς · Main dish · Greece

  Layered aubergine dishes were cooked across the Ottoman world and the Arab world, and the name comes from Arabic.