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Traditional Hangi Feast

A traditional Māori underground cooking method featuring a variety of meats and vegetables.

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Māori
hard
8h 0m
10
gluten-free
Prep: 2h 0m
Cook: 6h 0m
0:00 / 0:00
Mark Wiens
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Ingredients
  • •ChickenSoaked in salt water
  • •PorkSoaked in salt water
  • •LambSoaked in salt water
  • •Mutton birdsBrined
  • •CabbageWhole
  • •Potatoes
  • •KumaraSweet potato
  • •PumpkinWith coconut milk
  • •SeaweedFor seasoning
  • •ButterFor cabbage and stuffing
  • •Coconut milkFor pumpkin
  • •Spicy leavesFor seasoning
  • •HerbsVarious herbs for flavoring
Instructions
  1. 1

    Prepare the hangi pit with hot stones heated for several hours.

    4h 0m

  2. 2

    Soak proteins (chicken, pork, lamb) in salt water.

    1h 0m

  3. 3

    Prepare vegetables and herbs, including cabbage, potatoes, kumara, and pumpkin with coconut milk.

    1h 0m

  4. 4

    Layer the pit with herbs and place proteins and vegetables on top.

    30 min

  5. 5

    Cover with wet cloths and soil to trap steam and smoke.

    10 min

  6. 6

    Cook for 1.5 to 2 hours.

    2h 0m

  7. 7

    Uncover and serve the hangi feast.

    10 min

Equipment Needed
Hangi pit
Hot stones
Wet cloths
Shovels

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