A Maori feast cooked underground or in an oven.
Ingredients (Serves 4–6)
You can use meat & vegetables of your choice
2–4 chicken thighs or lamb chops
2 potatoes, cut into cubes/chunks
2 kumara, chopped
1–2 cups pumpkin, cubed
1 onion, sliced
½ cabbage, chop roughly or leaves separated
2 Tablespoons oil
1 tsp smoked paprika, for flavour
½–1 cup water or stock
Salt & pepper
METHOD
Preheat oven to 180°C.
Layer dish, place potatoes, kūmara, pumpkin, and onion in a roasting dish. Place meat on top. Drizzle with oil and sprinkle salt, pepper, and smoked paprika. Place cabbage leaves or chopped cabbage over everything. Pour water or stock into the bottom of the dish. Cover tightly.
Seal with foil, this will create a steaming effect like a real hāngī.
Bake for about 2 hours, until meat is tender and vegetables are soft.
To Serve, carefully open and serve hot with Rewena bread or fried bread.
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