Húkpapa

Húkpapa is a traditional dish originating from the Māori people of New Zealand. The name translates roughly to "baked in the earth" or "earth oven," referring to the method of cooking. Húkpapa is essentially a hangi, which is a feast cooked in a pit oven dug in the ground.

The preparation of Húkpapa involves layering food, typically a mix of meats like pork, lamb, and chicken, along with root vegetables such as kumara (sweet potato), potatoes, and pumpkin, inside a large basket or directly on hot stones within the earth oven. The pit is then covered with earth and left to cook for several hours, allowing the food to steam and absorb the smoky flavors of the earth and wood.

This cooking method is not just about preparing food; it is often a communal event, bringing families and communities together. The slow cooking process results in tender, succulent meat and vegetables with a distinct smoky flavor that is highly prized. Húkpapa is traditionally served at special occasions, celebrations, and gatherings, embodying a significant cultural practice for Māori. While the term hangi is more widely recognized internationally, Húkpapa specifically highlights the earth oven cooking technique.