Hāngī
Meat and vegetables steam-cooked in an earth oven on hot stones.
Ingredients
- 1.5 kg Lamb
- 1 kg Chicken
- 1 kg Potatoes
- 1 kg Kumara
- 800 g Pumpkin
- 1 Cabbage
- 2 tbsp Salt
- 2 cups Water
Method
- Heat the stones — Build a fire over volcanic stones and burn it down for 3 hours until the stones glow.
- Prepare the pit — Rake out the embers and line the pit with wet cloth or leaves over the hot stones.
- Layer the food — Put the meats in first, closest to the heat, then the root vegetables, then cabbage on top.
- Seal — Cover with more wet cloth and bury completely with earth so no steam escapes.
- Steam — Leave undisturbed for 3 hours.
- Hāngī is ready — Uncover carefully and serve — the food carries a distinct earthy smoke.