Hāngi is a traditional New Zealand Maori method of cooking food underground in a pit using hot stones. It is a delicious and authentic way to cook meat, vegetables, and seafood.

Ingredients:

    Meat: Any type of meat can be used, such as chicken, pork, beef, lamb, or fish.

    Vegetables: Potatoes, kumara (sweet potato), taro, cassava, cabbage, spinach, and corn are all excellent choices for hāngi.

    Seafood: Clams, oysters, crayfish, lobster, and scallops can also be cooked in hāngi.

    Seasonings: Salt, pepper, thyme, rosemary, bay leaf, and chili pepper.

Instructions: 

    Dig a pit: Dig a hole in the ground that is about 2 feet deep and 3 feet wide.

    Place the stones: Place hot stones in the bottom of the pit. The stones should be large enough so that they do not fall through the grate.

    Place the grate: Place a metal grate or thick tree branches over the stones to support the food.

    Prepare the food: Wrap the meat, vegetables, and seafood in aluminum foil. Season to taste.

    Place the food in the pit: Place the food on the grate.

    Cover the pit: Cover the pit with wet sacks, leaves, or dirt to seal in the steam.

    Cooking: Cook the food for 2-4 hours, depending on the type and quantity of meat.

    Serving: Remove the steam from the pit and carefully remove the food. Serve hot.

Tips:

    A hāngi oven can also be used to make hāngi.

    Kumara (sweet potato) and puha (New Zealand potato) are delicious side dishes to serve with hāngi.

    Hāngi can also be used for dessert. Pineapple, bananas, or sweet potatoes can be cooked in the pit.

Enjoy!