Hāngī
Hāngī is the cornerstone of Māori culture and has been used for over 700 years since Polynesian ancestors arrived in New Zealand. Today it is used to celebrate every significant occasion — birthdays, tangi (funerals), weddings and community gatherings.
New Zealand's ancient Māori earth oven — meat and vegetables slow-cooked in baskets over heated rocks buried underground, imparting a unique smoky, earthy flavour unlike any other cooking method.
Ingredients
Method
Dig a pit about 60cm deep. Heat stones in a fire for 2-3 hours until glowing red.
Lower stones carefully into the pit.
Wrap meat and vegetables in foil or muslin. Place in wire baskets.
Lower baskets onto stones. Cover with wet sacking.
Cover entirely with soil. No steam should escape.
Cook 3-4 hours. Uncover and carefully remove baskets.
Serve the smoky, tender food immediately.
Traditional hāngī uses volcanic rocks that retain heat without cracking. Regular river stones should be tested first as some crack dangerously when heated.
Couldn't load comments right now — please refresh.
Leave a Comment
Your email address will not be published. Required fields are marked *
You may also like
More recipes you might enjoy
