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New Zealand: Cambridge – Maori Hangi Meal, New Zealand

In the Maori tradition, Hangi, was the preparation of food traditionally wrapped in flax leaves and placed on hot stones at the bottom of a deep pit in the ground. It got it’s name as this earth oven was called a hangi. The food is covered with wet cloth and a mound of earth traps the heat from the stones around the food. The meal is left in the ground for 3-4 hours.

 

New Zealand: Rotorua – Maori Land

Smoke from thermal pits were and are a feature of the terrain around Rotorua, New Zealand, especially in the indigenous Maori land. It made cooking pretty darn easy.

 

New Zealand: Cambridge – New Fangled Hangi Meal, New Zealand

Traditionally hangi, as the Maori meal is often called these days, is made with fish, chicken and root vegetables such as kumara (sweet potato). Nowadays, pork, mutton or lamb, potato, pumpkin, cabbage and stuffing may be included. Traditionally it is cooked in a pit in the ground and the result of a 3-4 hour process is tender, off-the-bone meat and delicious vegetables, all infused with a smoky, earthy fragrance. Nowadays, new-fangled ovens produce the meals more easily.