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Hangi
Hangi
Hangi is a traditional New Zealand Māori method of cooking food using heated rocks buried in a pit oven. It is a popular way of cooking meats, vegetables, and other dishes, resulting in a delicious and flavorful meal.
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Ingredients
- 1.5 kg lamb shoulder or leg, cut into chunks
- 1 kg chicken pieces
- 8 large potatoes peeled and cut into chunks
- 4 large sweet potatoes (kumara), peeled and cut into chunkskumara
- 4 large carrots peeled and cut into chunks
- 2 large onions peeled and quartered
- Salt and pepper to taste
Instructions
- Setting up a Hangi pit is a traditional cooking method that requires some preparation and care. Here’s how you can set up a Hangi pit:
- Choose a suitable location: Find a flat, open space in your backyard or outdoor area where you can dig a pit. Make sure it’s away from any flammable materials and that you have enough space to safely build and tend to the fire.
- Dig the pit: Dig a pit in the ground that is about 1 meter deep and wide enough to fit all your food baskets or parcels. Make sure the walls of the pit are vertical to hold the hot stones securely.
- Heat the stones: Collect large river stones and heat them in a fire until they are red hot. Use metal tongs to transfer the hot stones into the bottom of the pit.
- Season the lamb and chicken with salt and pepper.
- Place the lamb, chicken, and vegetables in separate baskets or foil parcels.
- Lower the baskets or parcels into the pit on top of the hot stones.
- Cover everything with damp cloths or sacks.
- Cover the pit with soil and leave to cook for about 3-4 hours.
- Carefully remove the baskets or parcels from the pit.
- Serve the delicious hangi meal with your favorite condiments and enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Notes
The preparation time for a Hangi dinner can vary depending on how quickly you can gather all the ingredients, prepare them, and set up the hangi pit. On average, it might take around 1-2 hours to prepare everything.
Cooking time for a hangi dinner is typically between 3-4 hours. This includes the time needed to heat up the stones, assemble the food in the baskets or parcels, lower them into the pit, cover and cook them. A traditional hangi is a slow-cooking method that allows the flavors to develop beautifully while the food cooks in the earth oven.
Nutrition
Calories: 799kcal (40%)Carbohydrates: 106g (35%)Protein: 50g (100%)Fat: 19g (29%)Saturated Fat: 6g (38%)Polyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 139mg (46%)Sodium: 283mg (12%)Potassium: 2796mg (80%)Fiber: 15g (63%)Sugar: 13g (14%)Vitamin A: 30259IU (605%)Vitamin C: 83mg (101%)Calcium: 139mg (14%)Iron: 7mg (39%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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