Hāngi

Hangi is a treasured traditional cooking method used by the Māori people of New Zealand, where food is prepared using heated rocks buried in a pit oven known as an umu. This technique is especially popular for preparing meals for large gatherings and special occasions.

Here's how a hangi is typically prepared:

1. Digging the Pit: A hole is dug in the ground to create the oven.

2. Heating the Stones: Large stones are heated in the pit using a wood fire until they are red hot.

3. Placing the Food: Baskets filled with a variety of foods, such as meats and vegetables, are placed on top of the hot stones.

4. Covering and Cooking: Everything is covered with earth, trapping the heat and steam inside. The food is left to cook for several hours before the hangi is uncovered and the delicious feast is served.

Before Europeans introduced metals and wire, the Māori used natural materials like bark, large leaves, and other vegetation to cook their food. By the early 19th century, wire baskets and cloth coverings became common. Today, some people even use scrap iron or steel along with stones for heating.

Modern innovations have led to the creation of gas-heated stainless steel hangi machines, which mimic the traditional cooking style without the need for a wood fire, rocks, or a pit. These machines offer convenience while still preserving the unique hangi flavor.

The origins of hangi trace back to the early Polynesian settlers in New Zealand, who used large cooking pits called umu-ti. These pits were used to cook various species of Cordyline plants, such as ti-pore. The process involved cooking the roots in these large pits for one to two days, resulting in a sweet but fibrous pulp with a slightly bitter aftertaste. Research in Otago suggests that these umu-ti pits were typically used only once or twice before being abandoned.