Hangi
A traditional Māori earth oven feast where meat and root vegetables are slow-cooked over hot stones buried underground, imparting a unique smoky, earthy flavor and incredibly tender texture.
🧂 Ingredients
- 2 Whole chicken(Cut into large pieces)
- 2 kg Pork shoulder(Cut into large, bone-in pieces)
- 1 Lamb leg(Bone-in, cut into large pieces)
- 2 kg Potatoes(Washed, unpeeled, and cut into large chunks)
- 1 kg Kumara (sweet potato)(Washed, unpeeled, and cut into large chunks)
- 1 Pumpkin(Washed, unpeeled, and cut into large wedges)
- 2 Cabbage(Halved or quartered)
- 1 kg Stuffing (traditional bread-based)(Formed into large loaves or patties)
- approx. 20-30 Large, smooth river stones(Must be non-porous volcanic rock that can withstand high heat without exploding. Clean thoroughly.)
- 4-6 Large, heat-resistant sacks (e.g., hessian/burlap)(Must be natural fibers that can be thoroughly wetted.)
- 3-4 Natural fiber baskets (e.g., woven flax)(Large enough to hold portions of food and withstand steam. Traditional for wrapping.)
- for wetting sacks Water
👨🍳 Instructions
- 1
Prepare the pit and heat the stones: Dig a pit approximately 1 meter deep and 1.5 meters wide. Build a large, intense fire in the pit. Place the cleaned river stones directly into the fire. Maintain the fire for 3-4 hours, ensuring the stones become extremely hot (glowing red).
⏱️ 3-4 hours - 2
Prepare the food: While the stones are heating, prepare the food. Season the meats generously. Wrap the stuffing loaves/patties in damp cloth or individual flax leaves. Ensure all vegetables are washed but not peeled; cut into large, manageable pieces.
⏱️ 1 hour - 3
Assemble the hangi baskets: Layer the food into the flax baskets. Traditionally, meats go on the bottom, followed by stuffing, then root vegetables, and finally leafy greens like cabbage on top. This arrangement ensures the meats steam the vegetables. Do not overfill the baskets; they should be manageable.
⏱️ 1 hour - 4
Prepare for cooking: Once the stones are intensely hot, carefully remove the burning wood and embers from the pit using long-handled tools. Level the hot stones at the bottom of the pit. Quickly place the wet sacks over the hot stones, ensuring they are completely covered to create a steam barrier. Immediately place the food-filled baskets on top of the wet sacks. Cover the baskets with more wet sacks, ensuring no gaps.
⏱️ 30 minutes - 5
Bury the hangi: Cover the wet sacks completely with a thick layer of soil (at least 15-20 cm). This seals the pit, trapping the steam and heat. The earth acts as insulation.
⏱️ 30 minutes - 6
Cook and rest: Allow the hangi to cook underground for 3-4 hours. The trapped steam from the wet sacks and the heat from the stones will cook the food slowly and evenly. After the cooking time, carefully uncover the pit, starting by removing the soil, then the sacks.
⏱️ 3-4 hours - 7
Serve: Carefully lift the baskets out of the pit. Unpack the food onto platters. The meat should be falling off the bone, and the vegetables should be soft and flavorful. Serve immediately.
⏱️ 15 minutes
💡 Pro Tips
- ✓Using river stones is crucial as they are less likely to crack or explode when heated intensely compared to other types of rock.
- ✓The order of food placement (meat at the bottom, vegetables on top) is important for even cooking and flavor infusion.
- ✓Ensure the sacks are thoroughly soaked; this is vital for creating the steam needed for cooking.
- ✓This method requires practice and understanding of heat management. It's traditionally a communal event.
- ✓If you don't have flax baskets, large heat-proof metal containers lined with damp cloth can be used as a substitute, though the traditional flavor may differ slightly.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Modern hangi cookers: Utilize specialized portable hangi cookers that mimic the underground pit method.
- Additions: Include fish, seafood, or different types of root vegetables.
- Seasoning: Experiment with marinades or rubs for the meats before wrapping.