E. found these water flowers in the produce section in Cape Town and suggested that we try them for dinner. I was hesitant since the flowers looked like they had recently been sitting on lily pads, but I stepped up to the challenge.
“Waterblommetjie” in the Africaans language means small water flower. The flowers are traditionally cooked with mutton stew with onion and potatoes.
Before use, the flowers should be soaked overnight in salt water. I prepared them with potatoes, and they were surprisingly tasty despite their scary, claw-like look. The flavor was similar to green beans–strong and a little course. They would be excellent additions to a hearty stew.