The Waterblommetjie, also known as cape pondweed, grows in the Western Cape, normally flowering during winter and spring. The Waterblommetjie is used in a local, delicious lamb stew called Waterblommetjie Bredie (small water flower stew). Here is the recipe for anyone that would like to try it out, serves 4-6 people: 1.2kg Lamb or mutton cut into pieces salt and black pepper to taste flour for dusting the meat vegetable oil 2 onions, sliced 3 cloves garlic, crushed thumb size piece of green ginger, crushed 4 cardomom pods, crushed 2ml coriander seeds 2ml fennel seeds 15ml fresh thyme, chopped 15ml fresh marjoram, chopped 1ml grated nutmeg 1-2 small green chillies, seeded and sliced 5ml brown sugar 800ml waterblommetjies, trimmed and soaked in salt water 1 green apple, peeled and grated Season the meat with pepper and dust with flour. Heat a little vegetable oil in a large pot and brown the meat a few pieces at a time. Return the meat to the pot add the onion, ginger and garlic and braise over a high heat until the onion turns a nice golden brown. Crush the cardamom, coriander and fennel seeds in a pestle and mortar and add to the pot with the thyme, marjoram, chilli, waterblommetjies and brown sugar. Season with salt. Cover the pot and turn stove down to a simmer. Simmer gently until the meat is very tender, stirring occasionally. If the bredie becomes too dry, add a little stock or water. If it is too moist then remove the lid toward the end of the cooking time. This should be between 1 - 2 hours depending on the cut of the meat. Serve with plain rice and boiled potatoes, or add the potatoes to the bredie in the last 30 minutes.