Hey there, everyone!
If you’re in the mood for something cozy and comforting, you’re in for a treat.
Today, I’m diving into a delightful dish from South Africa: tomato soup, or as locals call it, tomato bradie.
It’s rich, flavorful, and perfect for chilly days.
Best part? It’s super easy to make!
Grab your ingredients, and let’s whip up a bowl of warmth together!
| Preparation Time | 20-30 minutes |
| Cooking Time | 90-120 minutes |
| Total Time | 110-150 minutes |
| Level of Difficulty | Medium |
Ingredients
- 1 leg of lamb (boneless)
- Chopped onions
- Garlic
- Tomato paste
- Peeled and chopped tomatoes or tomato passata
- Potatoes (medium or whole baby)
- Chili (optional)
- Black or white peppercorns
- Bay leaves (fresh or dry)
- Dried chili flakes or chili powder
- Whole cinnamon
- Coriander seeds
- Salt
- Sugar
- Neutral oil
- Water or stock
- 200 grams (1 cup) basmati rice
- 300 milliliters water
- 3 grams (1/2 teaspoon) salt
- 25 grams (1 tablespoon) butter
Step 1: Prepare the Ingredients
Start by preparing the meat: remove it from the bone, trim off excess fat, and cut it into chunks.
Make sure to keep the bones for flavor.
Chop the onions and smash the garlic to remove the skin, then mince it into a rough paste.
Gather all the necessary ingredients: tomato paste, peeled and chopped tomatoes (or tomato passata), potatoes (medium or whole baby), chili (optional), black or white peppercorns, bay leaves, dried chili flakes or chili powder, whole cinnamon, coriander seeds, salt, and sugar.
Step 2: Toast and Prepare Spices
In a dry pan over medium heat, toast the spices—chili flakes, peppercorns, bay leaves, cinnamon, coriander seeds—until they become fragrant.
Place the toasted spices in a filter bag or muslin cloth, or grind them in a spice grinder.
This will help infuse the dish with rich flavor without leaving whole spices in the dish.
Step 3: Brown the Meat and Sauté Aromatics
Heat a pan or casserole dish on medium-high and add a touch of neutral oil.
Brown the meat chunks well on all sides, ensuring it does not stew in its own juices.
Once the meat is browned, add the chopped onions, minced garlic, and bay leaves to the pan.
Reduce the heat to low and cook, scraping the fond (the browned bits) from the bottom of the pan.
If the bottom starts to caramelize too much, raise the temperature to medium and add a touch of water to deglaze.
Step 4: Cook the Tomato Bredie
Once the onions are browned, add salt and continue to deglaze the pan.
Stir in the tomato paste and cook it out to remove its raw flavor.
Add the browned meat, chopped tomatoes (or tomato passata), and bones back into the pot.
Sprinkle in some sugar and top up with water or stock.
Place the bag of toasted spices in the pot and stir everything together well.
Bring the mixture to a gentle boil or simmer over low heat.
Check every 20 minutes, adding water or stock as needed.
After about an hour, check the meat for tenderness.
If it’s not tender, continue cooking.
Step 5: Add Potatoes and Complete Cooking
Once the meat is tender, add the potatoes to the pot, top up with liquid, and cover with a lid.
Cook for about 20 minutes until the potatoes are tender.
This completes the cooking of the tomato bredie, making sure all flavors are well blended and the meat and potatoes are perfectly cooked.
Step 6: Cook the Rice
While the bredie is cooking, prepare the rice.
Wash 200 grams (1 cup) of basmati rice in several changes of water until the water runs clear.
In a pot, combine the washed rice with 300 milliliters of water, a few bay leaves, 3 grams (½ teaspoon) of salt, and 25 grams (1 tablespoon) of butter.
Bring the rice to a boil, then reduce the heat to the minimum and cover tightly with a lid.
Optionally, place a paper towel under the lid for a better seal.
Set a timer for 15 minutes and allow the rice to cook.
After 15 minutes, remove the pot from heat but keep the lid on.
Set another timer for 3 minutes to let the rice rest and steam.
Step 7: Serve and Enjoy
Once the rice is ready and has rested, check the tomato bredie; the potatoes should be cooked, and the meat should be tender.
Serve the tomato bredie hot with the fluffy basmati rice.
Enjoy your meal!
