Hāngi

Hāngi refers to a traditional technique of cooking food in an underground oven that has long been practiced in New Zealand. Brought to the island by early Maori settlers, this unique cooking technique involves making a large pit in the ground, lining it with heat-retaining stones, and lighting a fire. Once the stones are heated, a wide range of ingredients are carefully arranged in the oven, and they’re then allowed to steam for several hours until tender and succulent. In the past, the food was usually covered with foliage and soil to prevent the steam from escaping, but nowadays people use aluminum foil, cloths, and wire baskets instead. Typical food items include various root crops, starchy fruits, meat, fish, and shellfish. Even though this technique continues to be practiced today, it is mostly used for special occasions and large gatherings because of its time-consuming and laborious nature. Interestingly, in places with natural hot springs, such as Rotorua, the Maori utilized the springs to heat their stones instead of fire.