The name comes from the Afrikaans language, literally meaninig "stew of little water flowers."

It is made of meat, typically lamb, stewed together with waterblommetjies (Aponogeton distachyos),[1] which are found in the dams and marshes of the Western Cape of South Africa.

[2] The buds of Aponogeton distachyos are usually ready to be picked in the southern midwinter months of July and August, leading to their use in winter stews such as waterblommetjiebredie.

[1] Waterblommerjiebredie was first prepared by the Khoikhoi people indigenous to South Africa.

[4] They taught the early settlers of South Africa how to use waterblommetjie as food and medicine.