How to pronounce Waterblommetjiebredie

In the International Phonetic Alphabet it is /ˌvɑːtərˈblɔmikiˌbriədi/. In plain English letters that is VAH-ter-blom-kee 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 Waterblommetjiebredie?

Waterblommetjiebredie 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 and vegetables. It tastes savory.

Where Waterblommetjiebredie comes from

Waterblommetjiebredie 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.

• Tomato bredie tamatiebredie · Main dish · Western Cape

  Tomato bredie, tamatiebredie in Afrikaans, is a South African stew, normally of mutton, cooked for a very long time with cinnamon, cardamom, ginger, cloves and chilli.

• 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 Waterblommetjiebredie in other countries

Same type of dish and similar main ingredients as Waterblommetjiebredie:

• 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.

• Maghsh مغش · Main dish · Jazan, Saudi Arabia

  Maghsh is the name of a cylindrical stone pot and of the dish cooked in it, one of the most famous popular foods of the Jazan region on the Red Sea coast of south-western Saudi Arabia.

• Zarb زرب · Main dish · Aqaba (Wadi Rum), Jordan

  Zarb is meat and vegetables cooked in a pit dug in the ground, which works as an underground oven.

• Tagine طاجين · Main dish · Morocco

  A tagine is both the dish and the pot: a shallow clay base with a tall conical lid that sends steam back down, so meat and vegetables braise slowly in very little water, which suits a dry country.