Maori Hangi
Traditional Maori meal cooked underground with meat, vegetables, and herbs.
1 hour
Prep Time
3 hours
Cook Time
6
Servings
Ingredients
- 1 kg lamb shoulder
- 1 kg chicken thighs
- 6 medium potatoes
- 4 kumara (sweet potatoes)
- 4 carrots
- 1 large cabbage
- 2 onions
- 4 cloves garlic
- 1 bunch fresh herbs (thyme, rosemary, bay leaves)
- Salt and pepper to taste
- Banana leaves or aluminum foil for wrapping
Nutrition Facts
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Instructions
Dig a pit in the ground about 1 meter deep and line the bottom with large stones. Build a fire in the pit and heat the stones for about 1-2 hours until they are extremely hot.
While the stones are heating, prepare the meat and vegetables. Cut the lamb and chicken into large pieces. Peel and chop the potatoes, kumara, carrots, and onions. Separate the cabbage into large leaves.
Season the meat and vegetables generously with salt, pepper, and fresh herbs. Wrap them individually or in small groups in banana leaves or aluminum foil to keep the flavors intact.
Once the stones are hot, remove the embers and place the wrapped meat and vegetables directly onto the hot stones. Layer them carefully to ensure even cooking.
Cover the food with wet cloths or more banana leaves, then quickly cover the entire pit with soil to trap the heat. Let it cook undisturbed for about 3 hours.
After cooking, carefully uncover the pit and remove the food. Unwrap the parcels and serve hot, enjoying the smoky, earthy flavors of the Hangi.
Chef's Tips
- Stone Selection: Use volcanic stones if possible, as they retain heat better and are less likely to crack.
- Herb Variations: Experiment with native herbs like horopito or kawakawa for authentic Maori flavors.
- Vegetable Options: Include other root vegetables like pumpkin or turnips for variety.
- Timing: Ensure the fire is hot enough before placing the food to guarantee proper cooking.
- Safety: Be cautious when handling hot stones and covering the pit to avoid burns.
