Traditional Feast · Hāngī
Hāngī
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A hāngī pit can slow-cook a feast for a hundred people using nothing but fire-heated rocks buried in the ground, no electricity or gas involved.
Hāngī is the traditional Māori method of cooking in an earth oven: stones heated in a pit fire have baskets of meat, kūmara, potato and vegetables lowered onto them, then the whole pit is covered with wet cloth and soil to steam for several hours.
Why it's made this way: Without metal pots before European contact, Māori used pit-steaming with heated stones as the practical way to cook large quantities of food evenly and feed big gatherings at once.
Roughly what's in it
650kcal
35gprotein
55gcarbs
30gfat
Estimated per typical street-vendor portion — not lab-tested.
More from New Zealand
Part of World of Street Food — 690 dishes from 118 countries.
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Photo credits.