Hangi | FoodieAtlas

Ingredients

1 whole chicken, cut into pieces
5 kg pork, cut into pieces
1 kg lamb, cut into pieces
6-8 large potatoes, peeled and cut into chunks
6-8 carrots, peeled and cut into chunks
2 onions, peeled and quartered
4-5 kumara (sweet potatoes), peeled and cut into chunks
2-3 cabbage leaves, whole or halved
2 cups water
Salt and pepper to taste

Instructions

Prepare the Hangi Pit

Dig a pit in the ground about 1 meter wide and 0.5 meters deep. Line the pit with stones and build a fire inside. Allow the fire to burn until the stones are hot and the fire is reduced to embers.

Prepare the Meat and Vegetables

Season the chicken, pork, and lamb with salt and pepper. Place the meat in a large container or basket. Arrange the potatoes, carrots, kumara, and onions around the meat.

Assemble the Hangi

Place a layer of cabbage leaves on the bottom of the pit to prevent the food from sticking to the hot stones. Carefully place the meat and vegetables on top of the cabbage leaves.

Cover and Steam

Cover the food with additional cabbage leaves. Using long-handled tongs or a shovel, cover the food with hot stones. Then, cover the entire pit with a layer of soil, making sure it is well-sealed to trap the steam.

Cook

Allow the food to cook for 3 to 4 hours. The steam and heat from the stones will cook the meat and vegetables slowly, infusing them with a unique, smoky flavor.

Uncover and Serve

After the cooking time has passed, carefully remove the soil and hot stones from the pit. Unwrap the cabbage leaves to reveal the cooked food. Serve the Hangi directly from the pit or transfer it to a serving dish.