Hangi is a traditional Maori method of cooking food using heated rocks buried in a pit oven. It’s not just about the food, it’s an integral part of Maori culture with deep roots in their history and traditions.
This unique culinary practice has been passed down through generations, making it a cherished part of New Zealand’s cultural heritage.
Our team at Remitly created this guide as part of our series that celebrates the traditional foods of our global customers.
The History of Hangi
The origins of Hangi trace back to the Polynesian ancestors of the Maori people. They brought this cooking technique with them when they migrated to New Zealand over 700 years ago. The process was more than just a means to prepare food—it was steeped in spiritual significance and ritual.
Over time, Hangi evolved and adapted to the local environment and resources available in New Zealand. Despite changes brought by colonization and modernization, this traditional cooking method has endured, symbolizing resilience and cultural identity.
Ingredients Used in Hangi
Hangi involves a variety of ingredients that are native to New Zealand. Meat such as pork, beef or mutton is often used along with chicken. Seafood like fish or crayfish can also be included depending on regional preferences.
Root vegetables like sweet potatoes (kumara), carrots, and potatoes are common additions. Cabbage or watercress may be added for greens. All these ingredients are wrapped in leaves before being placed onto the hot stones for cooking.
The Traditional Preparation Process
Preparing a Hangi is labor-intensive but rewarding work that begins with digging a pit in the ground. Heated rocks are then placed at the bottom of this pit—these serve as the heat source for cooking.
Once these rocks reach optimal temperature, baskets filled with food wrapped in leaves are carefully placed on top. The entire pit is then covered with earth which traps heat inside creating an underground oven where food slow-cooks for several hours.
A Basic Hangi Recipe
Hangi is a communal affair, often prepared for large gatherings. This recipe serves approximately 20 people.
Ingredients
- 10 kg of meat (a mix of pork, beef, mutton, and chicken)
- 5 kg of sweet potatoes (kumara)
- 5 kg of regular potatoes
- 2 kg of carrots
- 1 large cabbage
- Large leaves for wrapping (banana leaves or cabbage leaves can be used)
- Clean cloth sacks for additional wrapping
Preparation Steps
- Dig the pit: The pit should be about one meter deep and wide enough to accommodate all your food.
- Heat the stones: Place river stones in a large fire and heat until they are red hot.
- Prepare the food: While the stones are heating, prepare your ingredients. Peel and chop the vegetables into large chunks. Cut the meat into portions suitable for individual servings.
- Wrap the food: Wrap each portion of food in leaves, then place them inside cloth sacks.
- Arrange heated stones and food in pit: Once the stones are sufficiently heated, arrange them at the bottom of your pit. Place your wrapped food on top of these hot stones.
- Cover and cook: Cover everything with earth to trap heat inside creating an underground oven where food slow-cooks for several hours—usually three to four hours depending on quantity.
- Unearth and serve: Carefully remove earth cover without letting dirt get onto the food. Unwrap each parcel and serve hot.
Remember that Hangi is not just about cooking—it’s also about community involvement, so invite everyone to participate in preparation!
Modern Variations of Hangi
While traditional methods remain popular, modern adaptations of Hangi have emerged. Some people now use metal baskets and cloth sacks instead of leaves for wrapping food. Others have replaced the earth pit with steel drums or gas-fired heating elements to replicate the slow-cooking process.
Despite these changes, the essence of Hangi—cooking food slowly using heat from stones—remains intact.
Hangi and New Zealand’s Indigenous People: The Maori
Hangi is more than just a cooking method for the Maori—it’s a cultural practice that brings communities together. It plays a central role in social gatherings, celebrations, and ceremonies where it serves not only as sustenance but also as a symbol of unity and shared heritage.
Experiencing Hangi: A Visitor’s Perspective
For visitors to New Zealand, experiencing Hangi offers an authentic taste of Maori culture. The slow-cooked food has a distinctive smoky flavor that can’t be replicated by conventional cooking methods.
Beyond the flavors, witnessing the preparation process provides insight into Maori traditions and values such as respect for nature, communal living, and preservation of cultural heritage.
New Zealand Cuisine: A Melting Pot of Flavors
New Zealand’s cuisine reflects its diverse cultural heritage—combining traditional Maori methods with influences from Europe, Asia, and Polynesia.
Seafood: A Staple of Kiwi Cuisine
Surrounded by ocean, New Zealand is renowned for its seafood. Green-lipped mussels, crayfish, and Bluff oysters are among the favored delicacies. Fish and chips, a British import, is also a popular takeaway meal.
Lamb: A New Zealand Classic
New Zealand’s pastoral farming heritage makes lamb a classic choice. Roast lamb served with mint sauce is a traditional dish often enjoyed on special occasions.
Dairy Products: Quality and Variety
New Zealand’s dairy industry produces high-quality milk, cheese, and butter. The country’s ice cream is particularly well known—often featuring unique flavors like hokey pokey (vanilla ice cream with small chunks of honeycomb).
Fruit and Wine: Celebrating Local Produce
New Zealand’s temperate climate allows for the cultivation of a variety of fruits—kiwifruit and apples being major exports. The country’s wine industry has gained international acclaim, particularly for its Sauvignon Blanc from Marlborough region.
Fusion Cuisine: Embracing Diversity
Modern New Zealand cuisine embraces diversity with many restaurants offering fusion dishes that combine elements from different culinary traditions. This reflects the multicultural nature of New Zealand society today.
In conclusion, New Zealand cuisine offers an exciting array of flavors—from traditional Maori Hangi to modern fusion dishes—all celebrating the country’s rich cultural heritage and bountiful natural resources.
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