Hangi

Hangi Recipe for 8 People

Ingredients:

• 2 kg (4.4 lbs) lamb shoulder, cut into chunks
• 2 kg (4.4 lbs) chicken pieces
• 1 kg (2.2 lbs) pork shoulder, cut into chunks
• 2 kg (4.4 lbs) potatoes, washed and scrubbed
• 1 kg (2.2 lbs) kumara (sweet potatoes), peeled and chopped into chunks
• 1 kg (2.2 lbs) pumpkin, peeled and chopped into chunks
• 2 large onions, peeled and sliced
• 4 cups cabbage, chopped
• 4 cups carrots, peeled and chopped
• 4 cups broccoli florets
• 2 tablespoons salt
• 2 tablespoons ground black pepper
• 2 tablespoons ground cumin
• 2 tablespoons ground coriander
• 2 tablespoons ground paprika
• 1 cup water

Instructions:

1. Prepare the Pit:
   • Dig a pit in the ground approximately 1 meter deep and 1.5 meters wide.
   • Line the bottom and sides of the pit with large stones.
2. Build the Fire:
   • Start a fire in the pit using wood and allow it to burn down until you have hot coals.
3. Prepare the Meat and Vegetables:
   • Season the lamb, chicken, and pork with salt, pepper, cumin, coriander, and paprika.
   • Wrap each type of meat separately in large leaves such as banana leaves or cabbage leaves.
4. Layering in the Pit:
   • Place the lamb, chicken, and pork parcels on the hot stones in the pit.
   • Add a layer of potatoes, kumara, and pumpkin on top of the meat parcels.
   • Layer onions, cabbage, carrots, and broccoli on top of the vegetables.
5. Cover and Cook:
   • Pour 1 cup of water over the layers.
   • Cover the pit with a layer of damp sacks or cloth, followed by a layer of soil to seal in the heat.
   • Cook the hangi for 4-6 hours, depending on the size of the pit and the quantity of food.
6. Uncover and Serve:
   • Carefully remove the covering and uncover the hangi.
   • Serve the tender meat and vegetables directly from the pit.

Optional:

• Serve with traditional Māori condiments such as rewana bread and a side of steamed greens.

Enjoy this traditional New Zealand Hangi feast with friends and family!