Hāngī (New Zealand Maori Style Subterranean Oven Dish)

Ingredients ({{ checkedCount }}/4)

• Pieces of lamb with bones, whole chicken and pork (or veal)
• Sweet potato (Kumara), potatoes, carrots, pumpkin and cabbage leaves
• Angry volcanic stones / river stones
• Aluminum baskets and wet burlap liners (cast iron casserole/oven bag for the home version)

Method

1. 1

   Stones are heated over a wood fire in an earthen pit dug outdoors (in the home version, a heavy cast pot and an oven are used).

2. 2

   Meat and root vegetables are seasoned and placed in wire baskets, covered with cabbage leaves.

3. 3

   It is placed on hot stones, covered tightly with soil and wet cloths, and left to cook over low heat with its steam for 3-4 hours.

4. 4

   The soil is opened and the magnificent smoked and tender meats are served with vegetables.

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