A Hangi is a customary Maori cooking method using hot rocks and water to cook food underground. Maori settlers in New Zealand developed the technique which is widely known for it’s unique flavor. The manner in which a Hangi is produced is truly unique. The whole process can literally take a whole day to complete.
The idea of this article is to present you with a short outline of the whole Hangi process. There is absolutely NO taste comparable to a Hangi anywhere in the World. The food is buried underground where it steams for several hours. No, that wasn’t a misprint. The food IS actually buried in the ground and fully covered with soil. If you ever come to New Zealand, experiencing a Hangi is an absolute MUST try. You can’t really say that you’ve visited New Zealand if you haven’t tasted a Hangi.
Here’s how it’s done:
Stage 1: Particular volcanic rocks are sourced as the heat source for the cooking. Regular rocks won’t normally do the job because they are highly likely to smash during the heating process. Finding the correct sort of rocks for this job is absolutely crucial to the successful outcome of ANY Hangi.
Stage 2: These rocks are positioned in the bonfire and heated for quite a few hours until they are scorching. The timber used can change the taste of the Hangi for good or bad. Natural wood is recommended and there are (a few|several|numerous} particular types which offer a lovely smoky taste. On the other hand, treated timber or chemicals in the timber can make you sick and poison your food.
Stage 3: Dig the Hangi Pit. Round up as many friends for this step as you can. Many hands make light work. Be sure to have a few liquid refreshments handy too (unless you’re doing an early morning Hangi).
Stage 4: Fill your Hangi basket with a combination of uncooked, but thoroughly defrosted, meat, vegetables, stuffing and 1-2 steamed puddings. Hangi baskets are generally made out of of wire or steel. The base of the basket is normally lined and the food has to be stacked in a particular style for the best possible cooking.
Stage 5: Transport the sizzling stones into the hole. This task requires haste and skill. rocks are uncovered in the open. |This is where most Hangi’s come undone, as the longer the rocks are exposed the cooler they will become.} As soon as this transfer has happened quickly set the basket on top of the hot rocks.
Step 6: Adorn the basket with wet sacking cloth.
Step 7: Use shovels to cover the Hangi over with dirt until there is no steam escaping.
Stage 8: Wait 2-3 hours and unearth the Hangi and Hey Presto, you’ve just cooked your very own Hangi!
Hangi fare is generally served as a shared buffet. The fare is generally spread out on a table and people usually help themselves as they please. Good Hangi side dishes are Fried Bread or Rewena Bread (customary Maori bread). If you want to cook your own Hangi there is a lot more explicit information you require with regards to your tools, research and timing. If any one of these elements are off your Hangi may well be a complete catastrophe.
If you need more information about this truly unique cooking technique visit NZ Hangi for photos, specific information and video footage. Neville Rangi-Tane Pettersson has put together the one and only Complete NZ Hangi Guide. It is the most authoritative instructional manual on the subject of putting down a Hangi. You can visit this site at; www.howtohangi.co.nz
