Recipe of Hangi

Join me and let's see how to make Hangi

Instructions:

Step 1
• Start by preparing the hangi pit or earth oven. Dig a hole in the ground, about 1 meter in diameter and 0.5 meters deep. You'll need plenty of river stones for heating.
Step 2
• Build a fire in the pit and let it burn for a few hours until you have a bed of hot embers. Make sure the stones are very hot.
Step 3
• While the fire is burning, marinate the meat with your choice of seasonings. Traditional Māori seasonings include salt, pepper, and a bit of garlic. Allow the meat to marinate overnight for the best flavor.
Step 4
• When the stones are hot and the fire has burned down, carefully remove the embers using long-handled shovels or tools. Place a layer of cabbage leaves over the stones to prevent the food from sticking.
Step 5
• Arrange the marinated meat, potatoes, kumara, pumpkin, corn, and onions in layers over the cabbage leaves in the pit. Season with salt and pepper between the layers.
Step 6
• Cover the food with more cabbage leaves, creating a kind of vegetable and meat sandwich.
Step 7
• Sprinkle some water over the cabbage layers to create steam. This will help cook the food.
Step 8
• Carefully place the hot embers and rocks on top of the cabbage layers to seal the hangi. Cover the entire pit with damp sacks, old blankets, or soil, ensuring no steam can escape.
Step 9
• Leave the hangi to cook for about 3-4 hours, depending on the quantity and type of food. It's ready when the meat is tender and the vegetables are cooked to perfection.
Step 10
• Carefully remove the blankets and sacks, then use long-handled tools to lift the hot rocks out of the pit.
Step 11
• Serve your delicious hangi feast on large platters, family-style, and enjoy this unique and flavorful Māori culinary tradition with friends and loved ones.