The most commonly used meats are either Pork Bones or Beef Brisket, however, you can substitute any of the following:

Pork Chips (much smaller and meatier), Pork Slices, Terotero or puku-hipi (for the more traditional Maori), Pig Trotters, Pig Head, Bacon Bones (naturally salty so take it easy on additional salt), Thick Bacon pieces, Brisket (Beef), Neck Chops (Lamb), Lamp Chops, Sheep Head or Ox Tails

Note:

PORK BONES - Pork bones are scrap to a butchers outside of NZ and more than often the bones come with very little meat on them. You may however make a special request to your local friendly butcher for more meat to be left on the bones, so don’t be afraid to ask.

Again, the same with the green vegetables, the most common are either Puha (Sow Thistle) or Watercress, but you could substitute any of the following:

Silverbeet, Cabbage, Spinach, Chinese Cabbage, Bok Choy, Pak Choy or similar

Note:

WATERCRESS - Found on the sides of creeks & streams and some riverbeds. Some Chinese Supermarkets and even Woolworth’s have Watercress though generally the leaves are much smaller.

PUHA - aka Sow Thistle – is generally considered to be a weed! But not to Maori of course. Puha can be found in many backyards, farmlands, and sides of the road even. If you don’t have a backyard with Puha growing naturally in it yet see it in a field or farmland seek permission to pick the Puha and make sure you know exactly what you are picking.

Place the rinsed bones into a large pot and fill with cold water to just above the bones. Bring to boil and simmer on gentle heat for approximately 2- 2 1/2 hours. *Optional to change water half way through cooking time. Top-up with hot water throughout the cooking to keep the level of water just above the bones. I prefer to allow the meat on my bones to become as tender as possible, but before it comes away from the bones (before moving into the next stage).

Add potatoes and kumara to pot of almost cooked bones and turn the heat up a little. Make sure sufficient water covers all the vegetables. Cook for approximately 20-30 minutes till vegetables are 1/2 cooked.

Add the cleaned Watercress to the bones and vegetables. Place on the top of the potatoes and kumara and again ensure all the kai (food) is covered with sufficient water. Cook gently for another 15minutes and then add doughboys and/or dumplings. It is not necessary to stir the pot at any stage of cooking. *Optional to sprinkle salt (According to taste, or add seasoning when served) over Watercress and cook until tender.

Strain excess water and serve with Maori Bread when the Watercress, doughboys and/or dumplings are cooked through.

Store any leftovers in the fridge and simply reheat the next day for supper.