ohangi

Ohangi, also known as an underground oven, is a traditional cooking method found in various cultures around the world. While the specific techniques and ingredients vary, the fundamental principle involves heating stones in a pit, then using that retained heat to cook food placed within the pit.

The process typically begins with digging a shallow pit. Rocks, often volcanic or hard, heat-resistant stones, are then placed in the pit and a fire is built around or on top of them. Once the stones are intensely hot, the embers and ash are removed. The food, often wrapped in leaves or cloth to protect it and retain moisture, is then placed directly on the hot stones or on a layer of leaves. The pit is then covered with more leaves, a damp cloth, or soil to seal in the heat and steam. The food is left to cook for several hours, allowing it to slowly roast or steam.

This method is known for producing tender and moist food, as the slow cooking process allows flavors to meld and distributes heat evenly. It is often used for cooking larger quantities of food, such as whole animals or root vegetables, and is a communal cooking technique in many societies. Variations of the ohangi can be found in Polynesia, parts of Africa, and indigenous communities in North America, each adapting the technique to their local environment and available resources.