Hāngī

Ingredients11

• pork shoulder1 kg
• lamb shoulder1 kg
• chicken pieces800 g
• kumara800 g
• potatoes800 g
• pumpkin600 g
• cabbage1
• carrots400 g
• onions3
• salt2 tsp
• water2 L

Method

1. Heat volcanic stones in a wood fire until white-hot, then rake them into a prepared earth pit.
2. Season the pork, lamb, and chicken with salt and place them in baskets or on leaves over the stones.
3. Add whole or large pieces of kumara, potato, pumpkin, carrot, onion, and cabbage around the meat.
4. Splash a little water over the hot stones to create steam, then cover the food with wet sacks and a thick layer of earth.
5. Seal the pit completely and leave the food to steam for about 3 to 4 hours.
6. Uncover carefully, lift out the baskets, and serve the meat and vegetables together while hot.