Hangi
How to cook a hangi
Preparation
For a successful hangi you will need volcanic rocks as non volcanic rocks will explode and will cause a dangerous hangi.
For a successful hangi you will need wood that burns over a long period of time and can collect heat.It is normally hard wood that is used.
It is not necessary to dig a deep hole or pit as it is harder to get food in and out of the hole or pit.The hole needs to be big enough to fit the hot stones, the bottom of the baskets and then slightly flair out to the sids,simalar to woks.Later when placing the cloths and sacks on top of the food the cloth won't burn by uncovered hot stones.Make sure your sacks, mutton cloths and a shhet (no one has slept on) are non flammable and are soaking in in a tub or barrell of water.
Just remember you may need to shelter your hangi.It is not rain that kills your hangi it is the wind.A good way to cover the hangi is tarpaulins and corrugated iron.
Before you start make sure your cloths,sacks and sheets have the water combined so when placed on hot stones it will create steam to cook the hangi.
The Fire
Create your fire over the hole so when smaller the hot stones can fall in.You need to remember you will have to clear the ash so there is no smoke.There is no particular way to stack the fire you need to be able to light the fire from underneath.Place stones throughout the pile in places likely to gather heat.If stacked overnight cover your wood.
Food Preparation
In a hangi we can cook most types of food.Normally we cook chicken,stuffing,beef, pork,
potatoes, pumpkins, kumara (sweet potatoes) and carrots.
First peel and cut the vegetables make sure they are not to small to be mushy then place
veges in a mutton cloth and soak in a pot.When seasoning the meat use your imagination.
Garlic rosemary sage is nice.Meattraditionally was wrapped with leaves of eatable plants,
today we use cabbage or banana leaves, but generally tinfoil.
Once all the food is prepared line the hāngi baskets, with either cabbage or banana leaves
or tinfoil and wait until the fire is ready.
Covering The Hangi
When covering the sacks with dirt, always start covering them from the edges, slowly making your way to the top, this is to insure no dirt will cave onto the stones or food. Once the hāngi has been covered, gently pat down on top of the dirt to make it smooth. If any steam is seeping through, place more dirt on top of the places releasing steam. This needs to be repeated through out the next 2-3 hours when it occurs.When the stones are white and creating a considerable amount of heat it means you can begin cooking your food.First move any wood that is still burning out of harms way.With long shovels move the stones from the fire into the hangi pit.Ths needs to be completed as fast as possible.Having extra helprs is handy.
Once all the stones are placed side by side in the hole, with no room for heat to escape, gently slap the hot stones repetitively with the wet sacks creating steam.Place the food baskets on top of the hot stones normally meat and poultry go on the bottom.Then vegetables on the second layer.
First you need to cover the food with a wet sheet of material which no one
has slept on, this needs to be wide enough to cover all the food and touch
the side of the hāngi pit avoiding any rocks.Begin placing the sacks on the
food.
Remember when you are uncovering the hāngi if any dirt gets on top of the
food the hāngi will be ruined.The first sack you put on should be the last one
you take off, this needs to go onto the very top of the the food. Then you place
the others on the previous sack until all the food is covered. The last sacks placed
on should be the ones at the base of the food and sides of the hole.
When covering the sacks with dirt, always start covering them from the edges, slowly making your way to the top, this is to make sure no dirt will cave go on top of the stones or food. Once the hāngi has been covered, pat down on top of the dirt to make it smooth. If any steam is seeping through, put more dirt on top of the places releasing steam. This needs to be repeated through out the next 2-3 hours when it occurs.
Uncovering The Hangi
After three hours has passed it is time to uncover the hangi.This is one of the easiest parts of the hangi proccess however this needs to have extreme care.Slowly remove dirt as carefully as possible until you come across the sacks.Begin removing the sacks, begin from the outer layer.It is importanat that you don't get dirt on the food.
The sacks should be hot but you should remove them with bare hands.By this time steam should be rising.After you remove the sheet of material, two people at each basket should be on hand with gloves or towels ready to remove the food, and take it to a work station, to carve and prepare the food for service.
