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Sunday, September 23, 2012

Pumpkin Sweetbreads Bredie Stew Recipe

Pumpkin Sweetbread Bredie Stew Recipe
South African Sweetbread Food Recipe



Pumpkin Sweetbread Bredie Stew Recipe

Explore and Understand Africa Through Her Food and Culture
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African food recipe
Pumpkin Sweetbread Bredie Stew Recipe
What are Sweetbreads? Despite the alluring name, Sweetbreads are not sweet and contain no breads. Sweetbreads are offal meats or organ meats, the thymus and pancreas from veal and lamb, beef and pork.

Pumpkin Sweetbreads Bredie Stew Recipe

Serves 4
African food



Sweetbreads are available from respectable butchers.

Pumpkin Sweetbread Bredie Stew Recipe
Pumpkin Sweetbread Bredie 


Ingredients    
2 pounds veal sweetbreads soaked for two hours and rinsed well
1 cup canned puree pumpkin
1 cup any sliced mushrooms
1 small onion diced
1 cup sliced tomatoes
1-1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoon butter
1-1/2 cup cream
4 cups water


Directions
Take all the fat off sweetbreads; throw into boiling water; add one teaspoonful of salt and simmer 20 minutes, remove all skin and pick to medium size pieces. Put a tablespoonful of butter in a separate pan and let melt, add flour, onion and tomatoes then water and cream; stir until it boils, add sweetbreads, pumpkin and mushrooms salt and a little pepper. Simmer 15 minutes. Serve warm.



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