Tomato bredie is a South African stew, referred to in Afrikaans as 'tamatiebredie', normally made with mutton.

It is cooked for a very long time, and its seasonings include cinnamon, cardamom, ginger and cloves as well as chilli.

This form of cooking was introduced to the Cape by Malays, who were brought to the colony in most cases as slaves.

Pumpkin, green beans and waterblommetjies (Cape water lily, Aponogeton distachyos, flowers) are also used.

In addition to tomato they can also feature cauliflower, lentils, parsnips, and quince, and are served with rice.