Steaming Hangi: A Traditional Maori Feast

Hāngī is a traditional Māori method of cooking food in the ground. However, it is possible to cook hāngī in a steamer without digging a hole. To cook hāngī in a steamer, you will need a large pot or keg, flavour sticks or wood chips, meat, vegetables, and cabbage leaves. The process involves placing the meat and vegetables in baskets, adding hot water, and steaming for 30-40 minutes. This method can be used to cook hāngī on any surface, such as gas, electric, or induction stoves, and can be adjusted for different group sizes.

Cooking Hāngī in 40 minutes

Hāngī is the traditional way Māori people cook their food in the ground. This version of the recipe doesn't require you to dig a hole, but it is recommended that you cook it outside, as it can make your house smell.

Ingredients

• River stones
• Manuka sawdust or wood chips
• Cabbage
• Meat of your choice (it is important to make sure all the pieces are roughly the same size to ensure quick, even cooking)
• Vegetables of your choice (potatoes, pumpkin, kumara, corn, cabbage, etc.)
• Kawakawa herb seasoning (optional)
• Horopito herb seasoning (optional)
• Sea salt
• Stuffing (optional)

Method

• Place the river stones in the bottom of your steamer or pot.
• Sprinkle over the manuka sawdust or wood chips.
• Cover the stones with 2-3 layers of washed, wet cabbage leaves. These will insulate the food so it doesn't burn.
• Add your meat.
• Add your vegetables.
• Cover the meat and vegetables with more wet cabbage leaves. These can be eaten.
• Dampen a tea towel or piece of muslin and put it over the top, tucking in the sides.
• Put on the lid and cook on high heat for 10 minutes.
• After 10 minutes, add 1.5 litres of hot water.
• Replace the lid and cook for a further 30 minutes on full heat.
• Use grip hooks to remove the baskets and serve.

Cooking Hāngī on a stove

Hāngī is a traditional Māori method of cooking food in the ground. However, it can be adapted to be cooked on a stove. This method uses a stove and a pot, and it is recommended to cook it outside to avoid the smell permeating your home.

What You'll Need

• A large, heavy pot
• River stones
• Manuka wood smoking chips (soaked for an hour)
• Meat of your choice (chicken, pork, lamb, etc.)
• Vegetables (potatoes, pumpkin, kumara/sweet potato, cabbage, corn)
• Kawakawa and Horopito herb seasoning
• Salt
• A damp muslin cloth or tea towel
• Baskets

Method

First, put river stones in the bottom of your pot. Sprinkle Manuka wood chips over the stones—use about 2 tablespoons, or adjust to taste. Cover the stones with 2-3 layers of washed, wet cabbage leaves. The cabbage leaves will insulate the food so that it doesn't burn.

Next, add your meat. For best results, ensure all pieces are roughly the same size for even cooking. You can use chicken drums, thighs, pork belly strips, lamb neck chops, or any other meat of your choice.

Add your vegetables on top of the meat. Cut the vegetables into portions—for example, cut corn cobs in half, and potatoes and pumpkin into 100g portions. Season the meat and vegetables generously with salt, Kawakawa, and Horopito.

Cover the meat and vegetables with more wet cabbage leaves. These leaves can be eaten, so ensure they are thoroughly washed.

Place a damp muslin cloth or tea towel over the top, tucking it down the sides. Put the lid on the pot and cook on high heat for about 3 hours. Do not remove the lid during cooking, and do not add water—the moisture from the cabbage leaves and damp cloth will be sufficient.

After cooking, remove the lid and use grip hooks or tongs to take out the food. Serve and enjoy!

Cooking Hāngī in a pot

Hāngī is the traditional way Maori cook their food in the ground. This version doesn't require you to dig a hole, but it is recommended to cook it outside, as the process will create a strong smell.

Ingredients and equipment:

• Large heavy pot
• River stones
• Manuka sawdust or wood smoking chips (soaked for an hour)
• Cabbage leaves
• Meat of your choice (chicken drums, thighs, pork belly strips, lamb neck chops, lamb leg roasts, pork shoulders, or whole chickens)
• Vegetables of your choice (potatoes, corn, pumpkin, kumara/sweet potato, cabbage)
• Kawakawa herb seasoning
• Horopito herb seasoning
• Sea salt
• Stuffing (optional)
• Boiling water

Method:

• Put the river stones in the bottom of the pot.
• Sprinkle over the Manuka sawdust or wood chips.
• Cover the stones with two or three layers of washed (still wet) cabbage leaves. These will insulate the food so it doesn't burn. You won't eat these leaves.
• Add your meat, ensuring all pieces are roughly the same size to ensure even cooking.
• Add your vegetables.
• Cover the meat and vegetables with more wet cabbage leaves. These can be eaten.
• Season the meat and vegetables with Kawakawa, Horopito, and salt.
• Dampen a tea towel or piece of muslin and put it over the top, tucking in the sides.
• Put on the lid and cook for 2.5-3 hours on high. Do not remove the lid during cooking.
• After cooking, remove the lid and set aside.
• Add 1.5 litres of boiling water to the base of the pot.
• Put the baskets back in the pot, placing meat on the bottom, followed by vegetables, and then a wet stuffing bag (if using).
• Cover with a damp hessian cloth to create a low-pressure seal.
• Put the lid on and leave for 10-15 minutes, then turn off the heat and leave for another 10-15 minutes.
• Serve and enjoy!

Cooking Hāngī in a beer keg steamer

A beer keg steamer/hangi is a type of steam pressure cooker. The first step to making one is to get your hands on a beer keg, which can sometimes be obtained from breweries. The next step is to cut the barrel in half, create a snug fit for the top, and construct legs and a base to accommodate a ring burner. You will also need to ensure there is a small, safety steam-release in the centre of the lid using the beer pressure valve.

Once you have your steamer, it's time to start preparing your Hāngī. The traditional Māori way of cooking Hāngī involves cooking food in the ground, but this method does not require you to dig a hole. However, it is recommended that you cook it outside, as it will create a strong smell.

First, put some river stones at the bottom of the keg. Then, sprinkle over some Manuka sawdust. You can also use Manuka wood smoking chips, which should be soaked for an hour. Cover the stones with two or three layers of washed, wet cabbage leaves. These will insulate the food so that it doesn't burn.

Now, add your meat. For a quick and easy Hāngī, you can use chicken drums, thighs, pork belly strips, and lamb neck chops. Ensure that all the pieces are roughly the same size to ensure even cooking. For a more complex Hāngī, you can use lamb leg roasts, pork shoulders, and whole chickens. It is recommended to use bone-in roasts and to bring them to room temperature before cooking.

After the meat, add your vegetables. You can use potatoes, pumpkin, kumara (sweet potato), corn, and cabbage. Cover the food with more wet cabbage leaves, which can be eaten. Dampen a tea towel or piece of muslin and put it over the top, tucking in the sides.

Now, you are ready to start cooking. Place the lid on the keg and light the burner underneath. Do not touch the hot keg and keep children away. For vegetables, leave the Hāngī steaming for around 25-30 minutes. Keep an eye on the steam coming out from the top. If it stops, turn off the heat and check that it hasn't run dry.

After cooking, remove the lid and set it aside. Be careful, as it will be hot. Then, remove the baskets and add 1.5-2 litres of boiling or hot water to the base of the keg. Now, add your baskets back in, placing the meat on the bottom, followed by the vegetables. Place a damp muslin cloth filled with stuffing on top of the vegetables, then cover with a damp hessian cover to lock in flavour and create a low-pressure seal.

Finally, put the lid back on and let it cook for 2.5-3.5 hours, depending on the type of meat you are using. For the best results, do not open the cooker until the recommended time has passed.

Cooking Hāngī with meat and vegetables

Hāngī is the traditional way Maori cook their food in the ground. This version of Hāngī doesn't require you to dig a hole, but it is recommended to cook it outside, otherwise, it will create a strong smell.

Ingredients

• River stones
• Manuka sawdust or wood smoking chips (soaked for an hour)
• Cabbage leaves
• Meat of your choice (pork chops, chicken drumsticks, lamb neck chops, chicken thighs, pork belly strips, lamb leg roasts, whole chickens)
• Vegetables (potatoes, pumpkin, kumara/sweet potato, corn, cabbage)

Steps

• Put the river stones in the bottom of a large heavy pot.
• Sprinkle over the Manuka sawdust or wood smoking chips.
• Cover the stones with two or three layers of washed (still wet) cabbage leaves. These cabbage leaves are to insulate the food so it doesn't burn. You won't eat these ones.
• Add the meat. It is important to make sure all the pieces are roughly the same size to ensure even cooking.
• Add the vegetables.
• Cover the meat and vegetables with more wet cabbage leaves. These can be eaten.
• Dampen a tea towel or piece of muslin and put it over the top, tucking down the sides.
• Put on the lid and cook for 2.5 to 3 hours on high. Do not remove the lid during cooking.
• For an extra smokey flavour, you can add pre-soaked manuka dust or fine chips to the bottom of your cooker, then add your meat and vegetable baskets on top.
• For cooking in a steamer, arrange the food in steamer baskets, ensuring they are not too tightly packed.
• Add about two litres of water inside the base of the steamer and stack the baskets to the upper rim.
• Place the lid on and light the burner.
• For vegetables, steam for around 25-30 minutes.
• For meat, steam for 30 minutes for smaller portions and up to an hour for larger roasts.

Frequently asked questions