Hangi
Hangi is the traditional Māori method of cooking food in an earth oven — a pit dug in the ground, lined with heated volcanic rocks, and sealed with earth to retain steam. It has been central to Māori culture for centuries, used to prepare food for hui (gatherings), tangihanga (funerals), and celebrations. The flavour that defines hangi — smoky, earthy, and distinctly tender — comes from the combination of volcanic stone heat, prolonged steam, and the slow rendering of fat from the meat. Chicken, pork, lamb, and root vegetables such as kumara (sweet potato), potatoes, and pumpkin are the standard contents. The food is wrapped and loaded onto wire baskets, lowered into the pit, covered with wet cloth and soil, and left for three to four hours.
Rich in protein
Filling and nutritious
Slow simmered
Low and slow cooking
Traditional recipe
Authentic taste
Ingredients 4 servings
- 600 g bone-in lamb shoulder or ribs, cut into 4 cm pieces
- 4 chicken drumsticks (about 600 g total), skin-on
- 500 g waxy potatoes, peeled and halved
- 300 g kumara (orange sweet potato), peeled and cut into 4 cm cubes
- 300 g butternut pumpkin, peeled and cut into 4 cm cubes
- 1/4 head savoy cabbage (about 300 g), cut into 4 wedges
- 3 tbsp vegetable oil
- 1 1/2 tsp fine salt
- 1/2 tsp ground black pepper
How to make it
- 1Heat the oven to 180°C (160°C fan).
- 2Season the lamb and chicken all over with salt and pepper.
- 3Heat the oil in a large flameproof casserole over high heat and brown the lamb pieces for 3-4 minutes per side until deeply coloured, then transfer to a plate.
- 4In the same pot, brown the chicken drumsticks skin-side down for 4-5 minutes until the skin is golden and crisp, then set aside.
- 5Arrange all the browned meat in the casserole and tuck the potatoes, kumara, pumpkin, and cabbage wedges snugly around and between the pieces.
- 6Pour in 200 ml of water, then seal the casserole very tightly with a double layer of foil pressed against the rim and put the lid on.
- 7Cook in the oven for 2 hours until the lamb is completely tender and pulls away from the bone easily, and all the vegetables are soft when pierced with a fork — if not quite done, cover again and cook for 30 minutes more.
- 8Remove the lid and foil, raise the oven to 220°C, and roast uncovered for 15 minutes until the skin crisps.
- 9Rest for 10 minutes before transferring everything to a large platter and spooning the collected juices over the top.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
