brady, brédéShow more Also brady, brédé, brede, bredee, bredi, breede, breedi, breidie.
Afrikaans, South African Dutch, PortugueseShow more Afrikaans, earlier South African Dutch, perhaps from Portuguese bredo any of several species of the widely distributed plant Amaranthus which is sometimes cooked as a vegetable; see quotations 1815 to 1870.
a.A stew or ragout of meat (usually mutton) with vegetables. Also attributive, and occasionally figurative.
1815A. Plumptretr. ofH. Lichtenstein’s Trav. in Sn Afr. (1930) II. 82Breedi signifies in the Madagascar tongue Spinage; the word is brought hither by the slaves, and at present, throughout the whole colony, every sort of vegetable which, like cabbage, spinage or sorrel, is cut to pieces and dressed with Cayenne pepper is included under the general term Breedi.
1831S. Afr. Almanac & Dir. 210Cape turnip..seldom produces more than leaves for bredi, when sown during the summer months.
1870‘A Lady’ inCape Monthly Mag.I. Oct. 224All sorts of vegetable ‘breedies,’ are importations from India.
1890A.G. HewittCape Cookery 30Almost any vegetable may be made into Brédé. Pumpkin, water eeintjes, vet kousies, tomatoes, cabbage, cauliflower, &c.
1890A.G. HewittCape Cookery 31All brédés must be served with boiled rice.
1891H.J. DuckittHilda’s ‘Where Is It?’p.ixFirst stew the meat and Onions together,..then add Cauliflower, Green Beans, Potatoes, or any vegetable you like. Meat and vegetables done in this way are called by the Malay cook a ‘Bredee’.
1910D. FairbridgeThat Which Hath Been (1913) 41‘He asked my permission to marry..my cook. I couldn’t refuse, though,’ with a sigh, ‘I have never had such bredees and sasaties since.’
1927C.G. BothaSocial Life in Cape Col. 56In many homes to-day the old Cape cooking prevails...What may be considered typical South African foods..originated in the East, such as various stews known as ‘bredie,’ ‘soesaties’,..and ‘bobotie.’
1933W.H.S. BellBygone Days 40For dinner we had as a rule some kind of stew or ‘brady’ and probably pumpkin fritters or some other easily made pudding.
1944I.D. Du PlessisCape Malays 27About a dozen words seem to have been a direct importation from the East. Most of these refer to Malay dishes such as bredie, sosatie and bobotie, which are still popular at the Cape.
1950H. GerberCape Cookery 87Allow the bredie to simmer until the meat is almost tender. Add the chopped suring (sorrel) leaves and the coarsely diced potatoes and continue to simmer the bredie until the potatoes are soft.
1969D. ChildYesterday’s Children 33The typical Dutch fare was augmented by more exotic dishes introduced by Malay cooks from the East. Some of these, such as..bredie (meat stew with green beans or tomatoes)..have become traditional South African dishes.
1973H. Beck inFarmer’s Weekly 25 Apr. 101The Cape bredie is a stew in which the vegetable has been reduced to a fairly thick consistency...Tomato is the most popular among these bredies.
1980Fair Lady 7 May 195So what’s new about stew? asks Erica Platter, risking her reputation to reveal the truth about bredie: it’s fatty lamb dressed as holy cow.
1981Pretoria News 26 Nov. (Town Suppl.) 2Pieter-Dirk Uys..attempts far too much in this dissertation on kugels, South African society, health hydros, gigolos and a bredie of other subjects.
1990You 24 May 52A decent bredie, whether cabbage, green bean, waterblommetjie, or tomato, remains a firm favourite.
1994Weekend Post 16 July (Leisure)Bredie, a traditional Cape dish, is made from meat and vegetables, simmered slowly together for full flavour. Mutton or lamb are used for bredie and the cuts are rib, breast, neck or shank. Add only a small amount of water. A bredie is often served in the pot in which it was cooked.
wortelbredie/ˈvɔː(r)təl-/ [Afrikaans, wortel carrot], see quotation 1970. See also quotation 1890 (sense a above).
1889‘A Housewife of the Colony’Col. Hsehold Guide 27Bean Brede. Prepare the meat as in the cabbage brede, but instead of cabbage use some beans (French), cut into short pieces...For tomato brede see tomato stew, which is prepared in the same way.
1889‘A Housewife of the Colony’Col. Hsehold Guide 27Cabbage Brede. This is a favourite colonial dish, but it is rich and not easily digested.
1892‘Marian’ inCape Illust. Mag. Dec. 112After the two had partaken of hot coffee, and cabbage brady, cooked in the choicest style, they felt considerably better.
1955V.M. FitzroyDark Bright Land 97Mevrouw Baard, the landlady, was a notable cook, and her cabbage bredie, saffroned rice with raisins in it, and curried bobotie were tasty and satisfying, and the white wine refreshing.
1994Weekend Post 16 July (Leisure)Cabbage bredie. Use recipe above (sc. for Cauliflower bredie), but use one medium cabbage, finely shredded,..and omit water, as cabbage draws a lot of water.
1994Weekend Post 16 July (Leisure)Cauliflower bredie. 2 onions..1kg mutton thick rib..5ml crushed dried chillis..1 large cauliflower, broken into florets..3 potatoes.
1951S. van H. TullekenPrac. Cookery Bk 171Green Bean Bredee. This is a meat dish and a favourite dish in South Africa.
1970Evening Post 17 Oct. (Mag. Sect.) 3Green bean bredie. 2 lb breast or ribs mutton 3 cups sliced green beans 4 sliced potatoes (½ inch thick slices) 1 large sliced onion 2 oz butter or dripping 6 whole cloves.
1994Weekend Post 16 July (Leisure)Green bean bredie. 750g neck of mutton..2 onions..750g to 1 kg sliced green beans..potatoes.
1994Weekend Post 16 July (Leisure)Pumpkin bredie. 1kg dry pumpkin..700g fat mutton..onions..fresh ginger..chilli.
1947L.G. GreenTavern of Seas 59She made every variety of bredie, the stews that the Malays brought to the Cape; especially the tamatie bredie.
1979Capetonian May 7Malay curry, tamatie bredie, bobotie — you name it, we’ve got it and it all originated in the Cape.
1986B. Streek inCape Times 16 May 11I would have thought that by now the names waterblommetjiebredie and tamatiebredie were as South African as Table Mountain..and that these..should be called that in any language.
1889tomato bredie: [see quot. at bean bredieabove].
1913D.S.G. Bk of Recipes 18Tomato Brady...Part of the forequarter of mutton...Place the meat in a saucepan with a little butter...Stir in some onions..and brown it.
1941Fouché & CurreyHsecraft for Primary Schools 11Tomato Bredie. ½ lb. ribs of mutton, ½ oz. fat, 1 small onion, 1 lb. tomatoes, seasoning...All bredies are cooked in this way. Any vegetables may be used.
1994Weekend Post 16 July (Leisure)Tomato bredie. 1,5kg breast of lamb or mutton..2 onions..1kg ripe tomatoes, skinned and chopped..2 medium potatoes.
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