National Dishes of the World

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Hangi
Photo: Einalem, CC BY-SA 2.0, Wikimedia Commons

main dish

Hangi

hāngī

A Māori feast from an earth oven: meat, kūmara and vegetables steamed for hours over heated stones.

Eaten in: New Zealand traditional

Prep
40 min
Cooking
3 h
Total
3 h 40 min
Servings
6

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About the dish

Hāngī is the traditional Māori way of cooking in an earth oven. Stones heated in a fire are laid in a pit, topped with baskets of meat – pork, lamb, chicken – and kūmara, potatoes, pumpkin and stuffing, then covered with wet cloths and earth. After three or four hours the food comes out tender and moist, with a gentle smoky, earthy flavour. A hāngī is put down for large gatherings on the marae, family celebrations and fundraisers, and lifting it is a shared and eagerly awaited moment. At home a simplified version can be made in the oven.

Main ingredients

  • pork
  • chicken
  • kūmara (sweet potato)
  • potatoes
  • pumpkin
  • cabbage
  • bread stuffing

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More: Wikipedia (en)

Recipe

Hangi

https://foodmap.ominuvo.com/dish/hangi

Ingredients

6 servings

6 servings

  • Traditionally: an earth oven with hot stones; here: a home oven and a deep roasting tin

Allergens in the ingredients: gluten, milk. Based on the ingredients of this recipe – no substitute for checking labels.

Method

  1. Heat the oven to 160°C. Rub the pork and chicken with salt and pepper.

  2. Soften the onion in the butter, mix with the crumbled bread, herbs and 2–3 tablespoons of water. Wrap the stuffing in a foil parcel.

  3. Line the base of a large, deep roasting tin with cabbage leaves and lay the meat on top.

  4. Arrange the sweet potato, potatoes and pumpkin over the meat and place the stuffing parcel on top.

  5. Cover everything with the remaining cabbage leaves, pour in the water and seal the tin tightly with a double layer of foil.

  6. Bake for 3 hours without opening, so that everything steams in its own juices.

  7. Check that the meat is falling off the bone and the vegetables are soft. Serve everything together straight from the tin.

From the same kitchen