Every country in the world have their stews, and what is used in a stew is mostly
dependant on what grows (and lives) locally. With influences from various European
nations and meat that wasn’t exactly tender in the early years in South Africa, it
is no surprise that stews feature a lot on the South African table.
Some stews still show their roots; while others like Waterblommetjie Bredie (Cape
Pondweed Stew) is truly South African.