Glossary

A traditional South African stew prepared only with mutton or lamb, usually the breast. This is because the dish is Malay in origin and as Moslems the Malays do not eat pork. The sauce of a bredie is rich and thick and is obtained by using meat with a fair amount of bone and fat, rolling it in flour and browning it before the vegetables are added. The ingredients are simmered slowly in small quantities of liquid to allow the flavours to intermingle. The flavour of a bredie is determined by the type of vegetable added.