The Hangi is the traditional Māori method of cooking food using a sophisticated earth oven technique.
It is internationally recognized as the definitive traditional cooking technique of the Māori people of Aotearoa (New Zealand). The term Hāngī refers both to the method—cooking food using heated rocks buried in a pit—and the resulting meal itself. Historically, the generic Polynesian term for a pit oven is Umu, which is still relevant in New Zealand.
The process is profoundly culturally significant, functioning as a centerpiece for manaakitanga (hospitality and generosity) and a mechanism for cultural resilience, often taking place on the marae (ancestral tribal grounds). It is a collective effort that strengthens family wellbeing and reinforces social connections. The method operates as a high-pressure, high-moisture steam oven, which achieves a unique, fall-apart tender texture and superior moisture retention, infusing the food with earthy, smoky flavors.
Hāngī Food and Ingredients
Any variety of meat, fish, poultry, vegetables, and steam pudding can be cooked in a Hāngī.
Proteins: Common modern additions include sides of mutton, beef, pork, and poultry like chicken. For best results, pork and chicken are often cited. The meat may be wrapped in foil or soaked in saltwater for seasoning.
Vegetables and Starches: Traditional ingredients include kūmara (sweet potato), taro, and potatoes. Modern additions include pumpkin, carrots, marrows, chokos, onions, and butternuts.
Preparation: Food preparation is the same as for an electric stove. However, cabbages and other green vegetables are better cooked using other methods.
Flavoring: The flavor generally comes from the earth and the steam, rather than complex spice blends. Traditional flavor enhancers include native plant leaves like horopito and kawakawa, and sometimes crushed seaweed.
The Hāngī Process and Method
Successfully cooking a Hāngī requires adherence to precise engineering and material science principles, demanding meticulous preparation and strict process control. The total process, from lighting the fire to the start of the cooking time, takes several hours, and much of the preparation should be completed the day before.
1. Site Selection and Digging the Pit
The Hāngī site must be chosen carefully, considering:
Safety: The fire should be kept a minimum of 3 metres away from the nearest object, including buildings or trees that could catch a flying spark. Wind direction should be considered to avoid endangering buildings or blowing over the pyre. Ensure there are no overhead obstructions.
Soil and Water: Select soil that is easy to till for digging the pit. Access to water is needed for soaking bags and cloths and creating steam. If digging in a lawn, the top layer of grass should be removed and replaced afterwards.
Eating Area: If the food is served outside, the location must allow participants to eat and mingle comfortably.
Digging the Hole: The size of the hole depends on the food basket(s). For a Hāngī large enough to feed 25 people, the hole typically has a diameter of approximately 1 meter. The depth is determined by the number of stones, accommodating them so they are slightly more than flush with the earth's surface. The typical depth is 50 to 100 centimetres (20–40 inches). If the pit is too deep, soil from the side may taint the food.
2. Materials and Heating the Stones
The stones supply the heat for cooking the food.
Stones (Kōhatu): Volcanic stones, such as andesite, basalt, or lava rocks, are preferred traditional materials because they hold extreme heat, possess low porosity, and will not crumble or shatter easily. River stones and other sedimentary or porous rocks are prone to cracking and exploding when trapped moisture turns to steam, so they should be avoided. Stones must be thoroughly dried out before use. Stones must be test-fired at least 24 hours prior to the Hāngī to ensure they remain intact under intense heat.
Firewood: Untreated, slow-burning hardwoods are essential to generate the required latent heat. Suitable types include Mānuka (white tea tree), Kānuka (red tea tree), or dry Pūriri. A good method is to use lighter timber underneath with hardwood on top. The fire is built with wood and stones in alternate layers, in a pyramid shape over the pit.
Heating: The fire must burn vigorously for a minimum of three to four hours to heat the rocks to extreme temperatures, typically reaching 600–700∘C (becoming nearly white). The wood will eventually burn down, and the heated rocks will fall into the hole.
3. Cleaning the Pit and Loading the Hāngī
The unearthing and laying of the Hāngī is highly ritualized and time-sensitive, demanding speed and coordination to minimize heat loss. The process should be carried out within 15–20 minutes.
Cleaning: After 1.5–2.5 hours, when the fire has burned through, the pit must be cleaned thoroughly. All red-hot embers and ash must be quickly removed to prevent a smoky taste and potential combustion inside the cooking chamber.
Transferring Stones: The hot rocks are raked to one side and a flat bed is made of them. About two handfuls of cold water are thrown onto the rocks to create a jet of steam that carries ash away.
Singeing Meat: Raw meat can be placed on the stones with a pitchfork to singe until it browns. This should be done as quickly as possible to conserve heat.
Layering the Food: A wire mesh, sufficient to cover the pit, is placed over the stones. The layering sequence must be strict: the partially cooked meat or poultry must occupy the bottom layer, closest to the heat source, often on cabbage leaves. Vegetable containers are placed on top of the meat. The stacked food baskets must not exceed two baskets high.
Generating Steam: Several quarts of water are thrown over the food and stones to produce clouds of steam.
Sealing: A wet white cotton cloth is placed over the food. Layers of heavier wet sacking or canvas are placed over the cloth to keep the steam in and the soil out. The covering must start from the base of the food pile and spread to ensure no soil contacts the food. Water is sprinkled onto the Hāngī throughout the covering process to create steam.
Airtight Seal: Soil is spread over the sacks, forming a dome-shaped mound from the bottom up, to create an airtight seal. The pit must be continuously supervised for any visible escaping steam, which indicates a failure in heat containment and requires immediate resealing.
4. Cooking and Serving
Cooking Time: The total cooking time is variable, depending on the volume of food, but a minimum is typically 2.5–3 hours for a small Hāngī (10–20 people) and up to 4–6 hours for a large one (20–100 people). The long cooking duration ensures the thorough cooking of all foods to safety standards.
Opening/Lifting (Hiki): To open, the soil, sacks, and cloth are carefully peeled off from the top to the bottom without contaminating the food. If steam emerges after the first shovelful of soil is removed, the Hāngī is successful; if no steam appears, it should be recovered.
Serving: The Hāngī is served as a communal feast, upholding the spirit of manaakitanga.