Tomato Bredie

Preparation info

  • Serves

    6

    • Difficulty

      Easy

Appears in

The Cape Malay Illustrated Cookbook

The Cape Malay Illustrated Cookbook

By Faldela Williams

Published 2012

  • About

Ripe, red tomatoes are best for this dish. If you have to use canned tomatoes or less than ripe tomatoes, add 15 ml tomato paste for extra flavour.

Ingredients

  • 2 large onions, thinly sliced
  • 30 ml sunflower oil
  • 1 kg

Method

Braise onions in heated oil until golden, 5–10 minutes. Add meat and simmer over medium heat for 30–40 minutes, stirring from time to time. Add tomatoes, crushed garlic, salt and chilli, and simmer a further 20 minutes. Add potatoes and cook until tender, about 15 minutes. Add sugar and cook a further 5 minutes. Serve with white rice.