Nâng cao

Hāngī

Name: Hāngī
Total time: 8 h
Yield: 20
Cuisine: Māori
Ingredients: 3 kg Pork shoulder, in large pieces; 3 kg Lamb shoulder or leg, in large pieces; 2 Whole chickens, jointed; 3 kg Kūmara (sweet potato), whole; 3 kg Potatoes, whole; 2 kg Pumpkin, in large wedges; 2 Cabbage, whole heads quartered; 6 tbsp Coarse salt; 30 Smooth volcanic or river stones; 6 sheets Clean wet sacking or cloth; 10 L Water

Meat and root vegetables lowered into a pit onto stones heated in a fire for four hours, covered with wet sacking and earth, and left to steam underground for three — Māori cooking, and a whole day's work shared out.

Nguồn

Công thức của Māori kitchens · 🏺 Truyền thống · Cooking that arrived with the first waka and has never stopped — heated stones in an earth pit, potato left to ferment into a starter, and a pot of pork and greens that feeds whoever is there.

Māori · earth oven — An ownerless traditional method, so no cook is credited. The cited article confirms it as a traditional New Zealand Māori method of cooking food using heated rocks buried in a pit oven. Quantities, the stone-safety warning and the layering order are this book's own.

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Các bước

Dig a pit about 1 m across and 60 cm deep. Build a large hardwood fire in it and stack the stones on top.
Burn it 3 to 4 hours until the stones glow and the wood has collapsed to embers.
💡 Four hours is not padding. Stones that only look hot cool in twenty minutes underground and the food comes out raw in the middle of the pit.
Rake the embers out, level the stones and lay wet sacking over them. Salt the meat and set it in baskets on top.
Layer the vegetables above the meat — kūmara and potato first, then pumpkin, cabbage last.
💡 Meat below, vegetables above. The fat runs down through nothing and up through everything, and the cabbage on top steams in what rises.
Throw the water over the whole stack all at once — it will erupt in steam — then cover immediately with more wet sacking and shovel earth over the lot until no steam escapes.
💡 Stand back when the water goes on, and seal it fast. Any wisp of steam escaping is heat leaving, and a leaking hāngī will not cook through.
Leave it 3 hours without opening. Uncover carefully, lift the baskets out and serve everything together.

💡 Mẹo

Hāngī is not a recipe you scale down. It needs a pit, a fire, several people and most of a day, and that is the point of it — it is cooked for a gathering, not a family dinner.
The smoky, earthy flavour comes from the steam through the sacking and the earth itself, and it cannot be reproduced in an oven. More Recipes Please says so rather than offering a fake version.
Commercial hāngī pits and steam-box versions exist and are widely used at marae today. They are a real adaptation, not a shortcut.