hangi

A hangi is a traditional Māori method of cooking food using an earth oven. In this technique, heated stones are placed in a pit dug into the ground. Food wrapped in leaves or cloth is laid over the stones, and the pit is covered with earth to trap heat and steam. The meal cooks slowly, often for several hours, producing tender, smoky-tasting dishes.

Historically, the hangi is associated with Māori gatherings and ceremonies, particularly celebrations and communal feasts. It reflects hospitality and collective labor, since preparation involves many people and serves as a social event as well as a meal.

Preparation and cooking details: stones are heated in a large fire until red-hot, then the pit is lined with leaves or flax to protect the food and maintain moisture. Typical foods include meat (pork, chicken, lamb, fish) and vegetables (kumara, potatoes, pumpkin, corn). The meat may be marinated or seasoned. Food is wrapped in wet cloths or leaves to aid steaming, placed on top of the stones, and covered with a layer of earth to seal in heat. Cooking time is usually three to six hours, depending on size and contents. After cooking, the earth is removed and the food is served.

Variations exist among iwi, with differences in wrappings, timing, and ingredient choices. Modern adaptations may use prepared pits or replicate the method in gas or electric ovens for urban settings. The term can also refer to the feast itself or the meal cooked using this method.