Aponogeton distachyos flowers and buds are used to make a South African stew called Waterblommetjie Bredie.

This recipe is adapted from Ina Paarman’s recipe for a superior stew. Waterblommetjies are usually available in the stores in the winter months. Only the flowers and buds are used. The quantities given below should be enough for 6 servings.

1 kg mutton (flank, shin or shoulder), cubed; 2 tablespoon (30 ml) oil; 1 tablespoon (15 ml) butter; 1 teaspoon (5ml) seasoned salt, or salt, freshly ground black pepper and a pinch of sugar; 2 onions, chopped; 1 cup (250 ml) chicken stock or white wine or water; 1 tablespoon (15 ml) vinegar (or lemon juice or a handful of wild sorrel (suring); 3 cloves of garlic, chopped (optional); a pinch of chilli powder or cayenne pepper (optional); 500 g waterblommetjies cleaned; 2 potatoes, diced; 2 tablespoon (30 ml) wine vinegar.

Brown the meat in the oil and butter mixture in a big heavy-bottomed saucepan. Remove the meat with a slotted spoon and season with seasoned salt or salt, pepper and sugar. Saute the onions in the same saucepan. Add the stock, vinegar, garlic and chilli powder. Bring to the boil. Return the meat to the saucepan. Simmer very slowly until the meat is nearly done. Add the waterblommetjies, potatoes and vinegar. Simmer until the vegetables are done. Season to taste. Garnish with chopped parsley. Serve with rice.

Traditional recipes are simpler and omit the garlic and chilli. They include wild sorrel (suring), usually Oxalis pes caprae, or lemon juice in the place of the wine and vinegar, used above to sharpen the flavour.