At the WOMAD New Zealand’s welcome ceremony yesterday, I had an opportunity to try Maori food for the first time. Consisting mainly of grilled meat, potatoes and pumpkins, the meal was nothing like other foods I’ve had. Its taste was very plain yet tasty. But what intrigued me most was the way the Maori cooked them. And as you could see in the above picture, everything was cooked right in the ground – in a cooking style called ‘Hangi.’
What is ‘Hangi’?
‘Hangi’ (pronounced ‘Ha-ngi’) is the traditional Maori method of cooking in the ground with hot stones. In Rotorua and Taranaki, where natural steam is available, most hangi are prepared by harnessing the natural steam that comes from the geothermal activity. Where this is not available, the steam has to be created, and this is done in an ingenious way.
How do they do it?
A cooked Hangi meal
According to some of the Maori ladies I talked to yesterday, to begin with, a large pit is dug and firewood is placed over it. Heavy rocks called ‘hangi rocks’ are put on top of the firewood and it is lit. As the firewood burns, the heated hangi stones fall into the pit. In steel baskets, the hangi food or ‘kai’ is put into the pit and covered with leaves and dirt to seal the heat in. The food cooks for 3 to 4 hours and emerges as a steaming feast of pork, lamb, fish, kumara, potatoes and pumpkin that all have a very distinctive ‘hangi’ flavor. Then it’s time to eat and enjoy.
Wanna try Maori styled food? Then try Hangi at home.
Interesting! Is it a type of ethnic minority’s food? What is “Maori”?
By the way, I’ve moved to http://www.xwanna.com ( from http://blog.icambo.com ), so please update your link na!
You’re in nz? Will u be in auckland? Meet up sometimes if you can.
@Wanna: yeah, it is ethnic food and Maori is the people and the language of the aboriginal people who came to new zealand before pakiha (westerners) did.
Nice shot!
I am already back in Cambodia, bro. I was in Auckland only for a night, which was a shame. I didn’t know you were in Auckland. Otherwise, I should have emailed you well in advance.
hey, I’m having a hangi in 2 weeks and don’t know what to do! I got some ideas, but a few things confuse me, like putting sheets over the food!?! DOn’t they burn on the rocks? Doesn’t wrapping the food in foil spoil the juicy flavours???? Anyone know where to find a really good description of how to lay a hangi for about 20 people?
My parents put the food in cotton muslin bags – no foil, then put into wire baskets. Traditionally you cover everything in leaves (like cabbage leaves) but now people use sheets saked in water so they dont burn. Also, Dad said to heat the stones up outside the hole so there’s no ash, then use a shovel to put them in the hole. Most people I think build the fire in the hole which means the hangi sits on the ashes & the hangi can have an overpowering smoky taste. Make sure to watch the hangi & cover any steam vents so heat doesnt escape & it cooks properly. If you’re not sure, best to err on the side of overcooking rather than undercooking.
Here are two good websites on how to cook a hangi
http://www.nzfsa.govt.nz/consumers/food-safety-topics/foodborne-illnesses/hangi-guide/index.htm
http://www.maorifood.com/hangi.htm
Several different iwi (tribes) have subtle differences, however the basics are usually the same.