Hangi
A traditional Maori earth-oven feast deeply tied to manaakitanga, communal hospitality at gatherings on the marae. Meat and vegetables are layered in baskets over stones heated for hours in a pit fire, then steamed for several more hours under wet cloth and buried soil, with no direct flame ever touching the food.
Meat
Ingredients
- 2-3 kg pork shoulder or leg, whole or in large pieces
- 1.5 kg chicken pieces
- 2 kg kumara (sweet potato), peeled
- 1.5 kg potatoes, peeled
- 1 pumpkin, cut into large chunks
- 1 cabbage, quartered
- Salt and herbs, for seasoning
- River stones, fist-to-head sized and non-porous
- Manuka or other hardwood, for the fire
- Wet muslin cloth or cabbage leaves, for covering
- Chicken wire baskets
Steps
- Dig a pit roughly 1 meter deep and wide enough for the food baskets, build a large hardwood fire in it, and place stones on top, burning for 3-4 hours until the stones are glowing hot and the fire has burned down to embers.
- Carefully rake out the embers, leaving the hot stones in the base of the pit.
- Place the meat directly on or near the hottest stones in wire baskets, as it takes longest to cook.
- Layer the vegetables in baskets on top of or beside the meat.
- Pour several liters of water over the stones and food to create a burst of steam.
- Cover the food completely with wet cloth or leaves, then quickly bury with the excavated soil to seal in the steam and heat.
- Leave undisturbed to cook for 3-4 hours.
- Carefully uncover, lift out the baskets, and serve the smoky, tender meat and vegetables communally.