|Place of origin||South Africa|
|Region or state||Western Cape|
|Main ingredients||Meat (typically lamb), Aponogeton distachyos flowers|
Waterblommetjiebredie/ˌvɑːtərˌblɔmikiˈbrɪədi/ is a stew. The name comes from the Afrikaans language and literally means 'small water flower stew'. It is made of meat, typically lamb, stewed together with the waterblommetjies (Aponogeton distachyos flowers) which are found in the dams and marshes of the Western Cape of South Africa. The buds of Aponogeton distachyos are usually ready to be picked in the southern midwinter months of July and August, leading to their use in winter stews such as waterblommetjiebredie.
- lamb or mutton
- Cape sorrel (surings in Afrikaans)
- salt and pepper
- Pippa de Bruyn; Keith Bain (18 November 2011). Frommer's South Africa. John Wiley & Sons. p. 40. ISBN 978-1-118-17619-1.
- African FLowering Plants Database: Aponogeton distachyos
- Harlan Walker (1 January 1998). Fish: Food from the Waters. Oxford Symposium. p. 225. ISBN 978-0-907325-89-5.
- Ultimate Food Journeys: The World's Best Dishes and Where to Eat Them. DK Publishing. 3 October 2011. p. 166. ISBN 978-0-7566-9588-0.
- Edible & Medicinal Flowers. New Africa Books. 2000. p. 80. ISBN 978-0-86486-467-3.
- "Newsletter #26". Funky Munky. 8 June 2002. Retrieved 7 September 2010.
- Olivier, Michael (29 June 2009). "Waterblommetjie Bredie". Retrieved 7 September 2010.
- "Waterblommetjiebredie". Man in the Kitchen. Archived from the original on January 13, 2008.
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