This dish has been in my family for as long as I can remember and is everyone’s favourite. It’s even better served with freshly baked Māori Bread or fried bread.
- 1kg wild pork bones
- 1 bacon hock
- 4 medium-sized potatoes, peeled and cubed
- 2 large kumara, peeled and cubed
- ½ pumpkin, peeled and cubed
- 4 kamokamo, peeled, de-seeded and cubed
- 1 cup flour
- 2 teaspoons baking powder
- ¼ cup water
- 1 large bunch watercress
Place pork bones and hock in a large stockpot. Pour in just enough water to cover bones and hock, season with salt and then gently simmer for 1½ hours. Add potatoes, kumara, pumpkin and kamokamo to the pot.
Meanwhile, combine flour and baking powder and season with salt. Gradually add water to form a dough. Break off small bits of dough and form balls.
Place watercress and doughboys on top of boil-up and cook until watercress is tender.
Serve hot with Māori Bread.
From Hunter from the Heartland by Cameron Petley
Published by Random House NZ
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