World Flavors Cookbook

Traditional Hāngī

Name: Traditional Hāngī
Cook time: 240 min
Cuisine: New Zealand
Ingredients: Pork, lamb, and chicken pieces Potatoes, kumara (sweet potato), pumpkin, and cabbage Stuffing (bread, herbs, onions) Salt and pepper Flax baskets or wire baskets Muslin cloth and sacks

A traditional Māori method of cooking food in an earth oven using heated rocks and steam.

Cuisine: New Zealand

Ingredients

Pork, lamb, and chicken pieces Potatoes, kumara (sweet potato), pumpkin, and cabbage Stuffing (bread, herbs, onions) Salt and pepper Flax baskets or wire baskets Muslin cloth and sacks

Instructions

1. Dig a pit and heat volcanic rocks with a large fire until white-hot. 2. Remove the embers and place the baskets of seasoned meat and vegetables onto the rocks. 3. Cover with wet cloths and sacks, then bury with soil to seal in the steam. 4. Cook for 3-4 hours until the meat is falling off the bone and infused with earthy, smoky flavor. 5. Carefully unearth the pit and serve the feast.