BOIL-UP
I’d have to say boil-up is the most staple of staples in many Māori households. It’s a hearty, wholesome and economical ‘one-pot’ meal that tastes even better the next day. It’s simple: all of the flavour comes from the meat and bones, and the sweetness of the vegetables: the only extra seasoning is salt. That’s it. Don’t try adding spices, or onions, or even garlic, or it will no longer be a boil-up. Pork or bacon bones are best for boil-up, but you can also use beef or brisket bones. And doughboys. Don’t forget the doughboys. And if you know a thing or two about boil-up, you’ll know that someone always takes all the doughboys, so you’ve gotta be quick.
There really is no rule about quantities. Boil-up is a meal
