Entree: New Zealand – South Island – Hāngī (Traditional Māori earth-oven of mixed meats and root vegetables steamed over heated stones)

Serving Size: 8

Approximate Time

Prep 1 hr

Cook 6 hrs

Total 7 hrs

Ingredients

- 2 whole chickens, approx. 3 lb (1.4 kg) each
- 4 lb (1.8 kg) pork shoulder, bone-in
- 6 medium kumara (New Zealand sweet potatoes), approx. 3 lb (1.4 kg)
- 3 lb (1.4 kg) waxy potatoes (desiree or similar)
- 4 large carrots, approx. 1.5 lb (700 g)
- 1 medium cabbage, quartered — about 2 lb (900 g)
- 2–3 large onions, halved — about 12 oz (350 g)
- Salt and freshly ground black pepper, to taste
- 4–6 banana leaves or large cabbage leaves for wrapping (optional)
- Clean river stones sufficient to line the pit and cover food (no measurement)
- Hessian sacks or heavy damp cloths to cover (no measurement)
- 2–3 shovelfuls of soil to seal the pit (no measurement)

Instructions

1. Prepare a pit roughly 36 inches (90 cm) across and 18–24 inches (45–60 cm) deep in a well-ventilated outdoor area. Build a large hardwood fire in the pit and heat clean, dry river stones on the fire for 3–4 hours until stones are red-hot.
2. While stones heat, season the chickens and pork with salt and pepper. Wrap chickens and pork loosely in banana leaves or heavy foil, then cover again with cabbage leaves or additional banana leaves to protect from ash.
3. Prepare vegetables by washing; leave kumara whole if medium, cut very large ones in half. Place vegetables into wire baskets or hāngī baskets layered by cooking time (denser roots closer to stones).
4. When stones are fully heated, rake most of the embers aside and place the hottest stones in the bottom of the pit. Layer a bed of stones, then put baskets of vegetables directly on stones, then the wrapped meats on top, keeping heavier items nearer the heat source.
5. Cover the food with more hot stones if available, then place wet hessian sacks or heavy damp cloths over the stones to create steam. Finally seal the pit tightly with soil to trap heat; leave to cook for 4–6 hours for a typical pit, or 6–8 hours for very large shoulders and dense kumara.
6. Carefully uncover the pit (use protective gloves). Remove sacks and hot stones, then unwrap the parcels and transfer meats and vegetables to serving platters. The food should be tender, smoky, and infused with steam from the stones.
7. Traditional serving: carve the meats and serve with kumara, potatoes, cabbage, and onions. Leftovers may be used for stews or pies.
8. Oven alternative for home cooks: layer wrapped meats and vegetables in a deep roasting pan, add a cup (240 ml) water, cover tightly with two layers of foil, and bake at 300°F (150°C) for 4–5 hours, checking that food is tender and steaming before serving.