Hangi

A traditional Maori feast of meat and vegetables slowly steamed in an earth oven heated with hot stones, giving food a smoky, tender flavor. A home-kitchen version uses a roasting pan or steamer.

Hangi

Hangi prepare: Einalem, CC BY-SA 2.0 (Wikimedia Commons)

Where it comes from

Hangi is a long-standing New Zealand cooking tradition served at community gatherings. Food is lowered in baskets onto heated stones and covered with damp cloths and earth to steam for hours.

Explore the cuisine of New Zealand.

Recipe

Make Hangi at home

Serves 8Time 4 hours

Ingredients

  • 2 lb chicken thighs or pork shoulder
  • 1 lb lamb pieces
  • 4 kumara (sweet potatoes), halved
  • 4 potatoes
  • 1 pumpkin or squash, cut in chunks
  • 1/2 head cabbage, in wedges
  • 1 onion, quartered
  • Stuffing mix: 2 cups breadcrumbs, 1 onion, herbs, butter
  • Salt and pepper

How it's made

  1. Season the meat with salt and pepper.
  2. Line a deep roasting pan with foil and damp paper or cloths; place the meat at the bottom.
  3. Add kumara, potatoes, and pumpkin on top, then cabbage.
  4. Add a small cup of water and cover with a double layer of wet cloths and foil to trap steam.
  5. Cook in a 325 F oven for 3 hours until everything is tender and smoky-sweet.
  6. Serve the meat and vegetables with stuffing.

Variations

  • Seafood hangi
  • Vegetarian hangi vegetables
  • Stovetop steamer hangi

Cook’s tip: Add a little smoked hay or wood chips (in a foil packet) to mimic the smoky taste.

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About this page

Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.

Photo credit