South Africa has some of the most beautiful local veggies. This recipe makes use of the lovely waterblommetjie and pairs with a traditional and delicious beer bread. Whip this combo up at your next braai and let the compliments roll in.

SERVES 4 // COOKING TIME 90 mins

INGREDIENTS
For the waterblommetjie bredie
2 tbsp olive oil
1 onion, peeled and chopped
2 cloves garlic, peeled and crushed
1 tbsp coriander seeds, crushed
4 cloves
500g potatoes, peeled and chopped
300 ml vegetable stock
2 × 140g tin waterblommetjies, drained
Juice of ½ lemon
Salt and pepper
For the beer bread
350g flour, plus extra for dusting
3 tbsp sugar
1 tbsp baking powder
1 tsp salt
330 ml lager
¼ cup melted butter

Method
For the waterblommetjie bredie
1. Heat the oil in a large pot over medium heat. Add the onion, garlic, coriander seeds and cloves, and fry until the onion is translucent.
2. Add the potatoes and stock to the pot and simmer for 30 minutes, until cooked. Add the waterblommetjies and cover for 5 minutes to steam.
3. Add the lemon juice and season. Serve with the toasted beer bread.
For the beer bread
1. Preheat oven to 180°C and place a baking tray inside to heat up.
2. In a large bowl, mix the flour, sugar, baking powder and salt. Make a well in the centre, pour in the beer and mix to form a dough. Knead lightly.
3. Shape the dough into a neat log. Remove the hot baking tray from the oven, dust it with flour and place the dough on it. Bake for 30 minutes.
4. Remove the bread from the oven and turn on the grill. Let the bread cool slightly, then cut into thick slices. Brush with butter and toast under the grill. Serve with the bredie.