Boil-up (Boil-up)
Overview
Boil-up is a traditional Māori soup of pork bones, greens and root vegetables. Pork bones, or a mix of pork and beef, are simmered until the meat is tender, then potatoes, kūmara and pumpkin are added along with a large bunch of watercress or pūhā, a wild sow thistle with a slightly bitter taste. Flour dumplings called doughboys are dropped into the pot near the end. The result is a filling, rustic soup-stew with a flavourful broth, and it is served in big bowls at family gatherings and on marae.
Pictures
History
Boil-up developed after Europeans introduced pigs and potatoes to New Zealand in the late eighteenth and nineteenth centuries, combining them with traditional Māori greens. It became a staple of Māori home cooking, particularly in rural areas. It remains a comfort food for many New Zealanders and a common dish at communal events. Recipes vary between iwi and families, and many people still pick pūhā or watercress from the wild to make it.
Main ingredients
Pork bones, watercress or pūhā, potatoes, kūmara, doughboys, onion. The soup is built on pork broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Recipe outline serves 4 · ~140 min
Ingredients
- 1.5 kg pork bones
- 4 potatoes, 2 kūmara
- 1 large bunch watercress or pūhā
- 1 onion
- 250 g flour with 2 tsp baking powder for doughboys
- salt and pepper
Allergens: Contains: Gluten. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Simmer the pork bones and onion in water for about 1.5 hours.
- Add the potatoes and kūmara and cook for 15 minutes.
- Mix flour with water into a dough and drop spoonfuls in with the watercress.
- Cover and cook for 15 minutes until the doughboys are puffed.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.