Sago BredieCourse: MainCuisine: Cape malay
Sago, also known as Tapioca, is literally minute, flavourless, matte pearl-like ball. But don’t let that fool you, as they allow you to infuse just about any flavour — easily and effortlessly — right into them as they swell during cooking and become translucent. In this particular dish, the cloves marry well with the sago and make for a lovely sticky gravy.
60 ml (1/4 C) oil
2 onions, finely chopped
10 pieces mutton, lamb or beef
2 cloves garlic, finely chopped
2 whole cloves
3 whole green chillies
salt and black pepper to taste
5 potatoes, peeled and cubed
125-200 ml (1/2 – 3/4 C) sago soaked in water (depending on how thick you like it)
30 ml (2 T) chopped fresh flat-leaf parsley
- Heat the oil in a large pot on medium to high heat, then add the onions, meat, garlic, cloves and whole chillies and braise until the meat has browned (do not add any water when doing this).
- Next, add 250 ml (1 C) hot water, salt and pepper and cook the meat slowly until almost tender, stirring when needed. This will take 45 – 50 minutes, depending on the cut of the meat.
- Add the potatoes and cook until almost tender. Now add the sago with 500 ml (2 C) water and cook on medium heat for about 10 minutes or until the sago is translucent and the gravy has thickened.
- Stir in the chopped parsley and check the seasoning. Serve with white rice and condiments.