Tomato Bredie - Another Delicious Cape Malay Stew

The first Cape Malay stew I tried was Bo-Kaap Kerrie, a curry stew. It was wonderful. I've just tried a second - Tomato Bredie (tamatiebredie). It was very tasty and is very easy to prepare. It easily serves six.

Bredie is the Afrikaans word for "stew." There are a number of variants on the web, so you might look at a couple of them to see which ingredients best suit your tastes. I found this one at http://www.food.com/recipe/tomato-bredie-308282

Ingredients

- 2 tablespoons olive oil

- 2 large onions, sliced

- 3 garlic cloves, chopped

- 2 lbs meat (chicken or lamb) (I used lamb.)

- salt and pepper to taste

- 1/2 cup wine (red or white)

- 1 lb Yukon gold potato (sliced)

- 28 ounces chopped tomatoes (I used delicious Pomi Italian imported chopped tomatoes from Publix.)

- 1 teaspoon sugar

- 1/2 teaspoon thyme

- 1 teaspoon marjoram

Directions

In a dutch oven or other large pot, sauté onions and garlic in oil, until brown.

Add meat and sauté until brown, add salt, pepper and wine, cover and simmer 10 minutes.

Add remaining ingredients and simmer for 30 minutes.

Serve over rice, couscous or noodles. (I used couscous.)