Māori hangi - a real taste of culture
Traditionally, Māori cooked in a pit under the ground in ovens called ‘hangi’.
Māori were aware that the earth was the giver of all life, from the soil came food and that same food was cooked beneath the earth.
In traditional hangi cooking, food such as fish and chicken, and root vegetables such as kumara (sweet potato), are cooked in a pit dug in the ground.
In today’s modern society, pork, mutton or lamb, potato, pumpkin and cabbage are also included.
Hangi cooking
Hangi food or ‘kai’ was traditionally wrapped in leaves, but a modern hangi is more likely to substitute with aluminium foil and wire baskets.
The baskets are placed on hot stones at the bottom of the hole. The food is covered with wet cloth and a mound of earth that traps the heat around the food.
The food is in the ground for about three to four hours, depending on the quantity being cooked.
The result of this long process is tender, off-the-bone meat and delicious vegetables, all infused with a smoky, earthy fragrance.
Gourmet hangi
Like all forms of cuisine, Māori food is evolving and some like to give it a modern twist.
To celebrate Matariki / Māori New Year in 2009, one of New Zealand’s top chefs - Peter Gordon - helped produce a gourmet feast based on the traditional hangi.
The gourmet hangi tickled traditional taste buds and featured local ingredients, native herbs and Asian spices, such as marinated pork loin with kawakawa (mint-flavoured native herb) or chicken marinated with New Zealand manuka honey.
Hangi experiences
Experiencing a hangi is a great way to interact with the Māori culture, as it is not only a means of cooking food, but also a social occasion to share with friends and family.
Many New Zealand tourist activities and accommodation include a hangi meal in their Māori culture experiences.
In the thermal region of Rotorua, there is also the opportunity to experience food cooked in natural thermal steam and water.
More information:
Indigenous Māori food ingredients
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