Hangi

A Hangi is a customary New Zealand steaming method utilizing hot stones and water to cook food underground. Maori settlers in New Zealand developed the way which is widely known for it’s distinct flavor. The methods used to arrange a Hangi are truly unique. The whole process can literally take a whole day to complete.

This article briefly explains precisely how a Hangi is done in the customary New Zealand way. There is absolutely NO taste like to a Hangi anywhere in the World. The food is buried underground where it steams for quite a few hours. No, that wasn’t a typo. The food IS actually buried in the ground and fully covered with soil. If you ever holiday in New Zealand, experiencing a Hangi is an absolute MUST DO. You can’t really say that you’ve visited New Zealand if you haven’t eaten a Hangi.

Here’s how it’s done:

Step 1: Unique volcanic stones are sourced as a source of heat to cook the food. River stones won’t usually get the job done because they most probably will smash during the heating process. Finding the correct sort of rocks for this task is absolutely crucial to the successful outcome of ANY Hangi.

Stage 2: These rocks are positioned in the blazing fire and heated for quite a few hours until they are scorching. The timber used can effect the taste of the Hangi for good or bad. Natural timber is ideal and there are (a few|several|numerous} special types which offer a lovely smoky taste. On the other hand, treated timber or chemicals in the wood will most likely make you unwell or poison your hangi.

Step 3: Dig a Hangi Pit. Have as many friends for this step as you can. Many hands make light work. Be sure to have a few beers handy too (unless you’re doing an early morning Hangi).

Stage 4: Pack your Hangi basket with a mixture of uncooked, but thoroughly defrosted, meat, vegetables, stuffing and 1-2 steamed puddings. Hangi baskets are normally constructed of wire or steel. The bed of the basket is generally lined and the food has to be packed in a certain manner for the best possible cooking.

Stage 5: Shift the hot rocks into the pit. Speed is of the essence through out this process. rocks are bare in the open. |This is where most Hangi’s come undone, as the longer the rocks are uncovered the cooler they will become.} Once this transfer has been completed rapidly place the basket on top of the burning stones.

Step 6: Drape the basket with moist sacking cloth.

Stage 7: Use shovels to cover the Hangi once more with soil until there is no steam escaping.

Stage 8: Wait 2-3 hours then unearth the Hangi and Hey Presto, you’ve just cooked your very own Hangi!

Hangi food is usually served as a public buffet. The food is usually spread out on a table for people normally help themselves as they please. The best Hangi accompaniments include Fried Bread or Rewena Bread (customary Maori bread). If you wish to cook your own Hangi there is a lot more precise information you require with regards to your apparatus, ground work and timing. If any one of these aspects are off your Hangi may well be a absolute disaster.

If you need more information about this truly unique cooking technique visit NZ Hangi for photos, specific information and video footage. Neville Rangi-Tane Pettersson has compiled the one and only Complete NZ Hangi Guide. It is the most comprehensive guide on the subject of making a Hangi. You can visit this site at; www.howtohangi.co.nz