Boil-Up

Name: Boil-Up
Total time: 3 h
Yield: 8
Cuisine: Māori
Ingredients: 2 kg Pork bones — ribs, hocks or backbone; 4 L Water; 800 g Kūmara, cut into chunks; 800 g Potatoes, halved; 500 g Pumpkin, in chunks; 600 g Watercress, thick stalks and all; 1 Onion, quartered; 2 tsp Salt; 1 tsp Black pepper; 300 g Self-raising flour for the doughboys; 180 ml Water for the doughboys

Pork bones simmered for hours with kūmara, potato and a heap of watercress, with dumplings dropped in at the end — the pot that sits on the stove all afternoon and feeds whoever comes in.

Quelle

Rezept von Māori kitchens · 🏺 Traditionell · Cooking that arrived with the first waka and has never stopped — heated stones in an earth pit, potato left to ferment into a starter, and a pot of pork and greens that feeds whoever is there.

Māori · the pot on the stove — An ownerless traditional dish, so no cook is credited. The cited article confirms it as a traditional Māori food from New Zealand. Quantities, the doughboy method and the puha note are this book's own.

Hintergrund auf Wikipedia ↗

Zubereitung im Video · 3 Videos

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⏱ 180 Min.🍽 8 Portionen🔥 560 kcal🇳🇿 Neuseeland

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Zubereitung

Put the bones in the water with the onion and salt, bring to the boil and skim the grey foam off for the first ten minutes.
Simmer 1 hour 30 minutes, until the meat is falling off the bones.
Add the kūmara, potato and pumpkin and cook 25 minutes.
Mix the flour and water into a soft sticky dough, pull off rough pieces and drop them straight into the pot.
💡 Drop them in rough and do not stir for five minutes. Doughboys need to set on the surface before they are moved or they dissolve into the broth.
Cook the doughboys 12 minutes, then push the watercress down into the pot on top and put the lid on.
Give it 5 minutes only — the greens should collapse but stay green — and serve in deep bowls with plenty of broth.

💡 Tipps

Puha is the traditional green and is bitter in a way watercress is not. If you find it, rub and rinse it in several changes of water first.
It is a pot that stays on the stove and gets topped up. Nobody makes a boil-up for exactly the number of people who will eat it.
The broth is the dish as much as the meat. Serve it in bowls deep enough to drink from, with rēwena on the side.