PUMPKIN BREDIE
Comfort food after the big Christmas cook.
- about 10 – 15 pieces Blade beef, lamb or mutton ( you may use any one)
- 2 onions, chopped finely
- 4 whole chillies
- freshly ground black or white pepper
- salt to taste
- 1 tablespoon of sugar
- 1 kg of peeled and cubed pumpkin
- 2 tablespoons of oil
- 1 stick cinnamon
- 2 all spice
Heat the oil and add meat to the pot, browning the meat on all sides, add the salt, onions, chillies, cinnamon, all spice and pepper.
Braise until the onions has browned/ caramelized as well.
Add a cup of hot water and simmer meat on medium heat, until water has dissolved.
Repeat this process until you test the meat and it’s tender, about three times, depending on the type of meat.
Add the cubed pumpkin and sugar and braise on medium heat until the pumpkin is soft, stirring occasionally.
Add a cup of hot water and simmer meat on medium heat, until water has dissolved.
Repeat this process until you test the meat and it’s tender, about three times, depending on the type of meat.
Add the cubed pumpkin and sugar and braise on medium heat until the pumpkin is soft, stirring occasionally.
Delicious!!!
Recipe posted by Elize de Kock
Photo: Amanda Conradie
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