World Cuisines

Hāngī

New Zealand

The earth-oven feast: hāngī — meat, potatoes, kumara (sweet potato), pumpkin and stuffing slow-cooked on heated stones in a pit, covered with earth — Māori cooking at its most ceremonial.

What it is

The earth-oven feast: hāngī — meat, potatoes, kumara (sweet potato), pumpkin and stuffing slow-cooked on heated stones in a pit, covered with earth — Māori cooking at its most ceremonial. Ingredients: lamb, pork or chicken, potatoes, kumara, pumpkin, cabbage, bread stuffing, salt; stones, flax leaves or sacks, earth. Recipe: 1) Heat stones white-hot in a pit. 2) Layer baskets of seasoned food over the stones. 3) Cover with wet sacks and earth; steam-smoke for 3-4 hours. 4) Uncover to applause. Serve: at marae gatherings, weddings and cultural feasts in Rotorua and beyond. Flavor: smoky, tender, earth-sweet. History: hāngī is the Polynesian umu perfected in Aotearoa over 800 years — the geothermal pits of Rotorua steam it without firewood. See also: Pavlova, Māori Boil-Up.

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