Building the bredie in the slow cooker My exposure to tomato bredie came after I chose the 1999 Man Booker Prize for Fiction winner, Disgrace , by J. M. Coetzee for bookclub . I googled South African cuisines to help develop the theme for the bookclub meal. In my search, I found this: the Congo Cookbook , a collection of African recipes, which features excerpts from historic texts and rare recipes. One fine highlight was passages from Recipes: African Cooking (Foods of the World), a companion volume to Foods of the World: African Cooking by Laurens van der Post . Van der Post mused on one of the South African dishes that come from the Cape Malay, bredie : "Almost every country in the Western world has its meat stew. The Irish, of course, have Irish stew; the English, Lancashire hotpot; the Dutch, hutspot ; the Germans, Eintopf ; and the Hungarians, goulash . But only in South Africa is the dish of Oriental origin. The very word bredie is significant: it is a Malagasy ...