Hangi
A traditional Māori method of cooking food using heated stones buried in a pit oven, resulting in tender, earth-infused meats and vegetables.
Origin & history
The Hāngi is a central part of Māori culture, used for communal gatherings and celebrations. It relies on geothermal or fire-heated volcanic rocks to steam food slowly underground for several hours.
Ingredients
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Proteins
Vegetables
The method
Step by step
- 01
Prepare the pit
3 hrDig a pit and build a fire to heat volcanic rocks until they are white-hot. This process takes several hours to ensure the stones retain enough heat.
Use volcanic rocks as they hold heat best.
- 02
Prepare the food
30 minSeason the meat and vegetables. Wrap them in foil or traditional leaves to keep them clean and contained. Place the bundles into baskets.
Ensure bundles are tightly sealed.
- 03
Bury and steam
4 hrPlace the baskets over the hot stones in the pit. Cover with wet sacks or cloths to trap the steam, then cover with earth. Leave to cook for 3-4 hours.
The earth must be packed tightly to prevent steam from escaping.
Chef tips
- — The success of a Hāngi depends on the heat of the stones.
Common mistakes
- — Not heating the stones long enough results in undercooked food.
Substitutions
- Kumara → Sweet potatoStandard sweet potato is a close match.
Storage & serving
Consume immediately after opening.
Serve communal style on large platters.
Food safety
Ensure meat reaches safe internal temperatures. Use clean, food-grade foil.
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