Waterblommetjiebredie is a seasonal South African stew originating from the Western Cape, and the name can be translated as small water flower stew. This hearty stew is prepared in the wet months from June to September and contains a combination of waterblommetjie flowers, lamb (knuckles, neck, or rib), onions, white pepper, wild sorrel, and additional ingredients such as garlic, coriander, potatoes, lemon, olive oil, and different seasonings.

The meat is first browned, then combined with other ingredients. The combination is simmered slowly until the meat becomes tender. Once done, it is recommended to serve the stew with white rice on the side. Interestingly, this local delicacy was first prepared by the Khoi indigenous people who had taught the early settlers how to use these flowers as food.