Introduction

Hangi is one of the most traditional and culturally significant foods of New Zealand. Rooted deeply in Māori heritage, Hangi is not just a dish but a communal cooking method that has been passed down through generations. Food is cooked underground using hot stones, allowing meat and vegetables to steam slowly and absorb a natural, earthy flavor.

More than a meal, Hangi represents togetherness, patience, and respect for tradition. It is commonly prepared for celebrations, festivals, weddings, and special gatherings, where families and communities come together to share both food and stories.

What Makes Hangi Special

What sets Hāngi apart is its unique cooking process. Instead of fire or ovens, the food is cooked beneath the ground. Hot stones provide steady heat, while the covered pit traps steam, gently cooking everything over several hours.

This slow, natural method creates incredibly tender meat and vegetables infused with subtle smokiness. No heavy spices are needed—the ingredients shine through their natural flavors.

Hāngi is as much about the experience as it is about taste, making it one of New Zealand’s most meaningful traditional foods.

Ingredients Used in Hāngi

Meat

Common meats include lamb, pork, and chicken.
Tip: Bone-in cuts work best as they stay juicy during long cooking.

Vegetables

Potatoes, kumara (sweet potato), pumpkin, cabbage, and carrots are traditionally used.
Tip: Root vegetables hold their texture well and absorb flavor beautifully.

Seasoning

Salt and sometimes herbs are used, but seasoning is kept minimal.
Tip: Hāngi relies on cooking technique rather than spices for flavor.

Wrapping Materials

Traditionally, flax leaves were used. Today, damp cloths, foil, or wire baskets are common.
Tip: Proper wrapping prevents food from direct contact with stones.

How Hāngi Is Made

Step 1: Heat the Stones

A pit is dug in the ground and filled with stones. A fire is built on top and burned until the stones are extremely hot.

Step 2: Prepare the Food

Meat and vegetables are seasoned lightly and placed into baskets or wrapped securely to keep moisture in.

Step 3: Assemble the Hāngi

Once the stones are ready, food baskets are placed on top. Wet cloths or leaves are added, and the pit is covered with soil to trap steam.

Step 4: Slow Cooking

The food cooks underground for about three to four hours. During this time, the steam gently cooks everything to perfection.

Step 5: Uncover and Serve

The soil is removed, and the baskets are lifted out carefully. The food is served hot and shared among everyone present.

Tips for the Perfect Hāngi

• Use evenly heated stones for consistent cooking
• Keep food well wrapped to retain moisture
• Avoid over-seasoning—natural flavors are key
• Allow enough time; rushing ruins the texture

What to Serve with Hāngi

Hāngi is often enjoyed on its own, but it pairs well with:

• Fresh bread or fry bread
• Simple salads for freshness
• Traditional Māori sauces or gravies

Hāngi is more than food—it is a living tradition of New Zealand. With its slow cooking, deep flavors, and communal spirit, it remains a powerful symbol of Māori culture and a must-experience dish for anyone wanting to understand the heart of New Zealand cuisine.