Tomato Bredie

Tomato bredie is a traditional South African dish with roots in Cape Malay and Cape Dutch culinary history. It is one of the oldest documented recipes in the Western Cape region.

A traditional Tomato Bredie uses bone-in lamb or mutton as its primary protein. The meat is slow-braised for hours until it becomes incredibly tender and the tomatoes reduce into a thick sauce.

In addition to the rich tomato base, Tomato Bredie is flavored with warming spices like cinnamon, cloves, and allspice. These aromatics reflect the historical Cape Malay influence on South African cuisine.

Because it relies on slow-braising tougher cuts of lamb, Tomato Bredie typically requires at least two hours of simmering. This extended cooking time allows the tomatoes to caramelize and the meat to become fork-tender.