Bredie is an old Cape name for a dish of stewed fatty mutton and vegetables. Try this traditional 18th century South African recipe for a taste of the Cape.


  •  2 tablespoons (25 ml) Stork margarine
  •  1,5 kg stewing lamb or mutton, cubed
  •  1 3/5 cups (400 ml) water
  •  500 g potatoes, cut into large chunks
  •  1 teaspoon (5 ml) white sugar
  •  2 large onions, sliced
  •  1 packet Fresh Ideas Spaghetti Bolognaise (Knorr)
  •  1 cup (250 ml) red wine
  •  410g tin chopped tomatoes



  1. In a large saucepan heat the margarine
  2. Sauté the onions for about 5 minutes or until transparent
  3. Add the meat and brown quickly on all sides
  4. Add the KNORR Fresh Ideas Spaghetti Bolognaise, 400 ml water and wine
  5. Simmer covered for 1½-2 hours, or until the meat is tender
  6. Add the potatoes, tomatoes and sugar, cook for a further 45 minutes
  7. Serve with cooked rice