A Hangi is a traditional Maori steaming technique using hot rocks and water to steam food underground. The special flavor of a Hangi is unlike anything else. The complete Hangi process is very labor intensive but is still carried out because of the unique taste. The methods used to organize a Hangi are truly unique. The entire process can literally take a whole day to complete.
This article briefly explains precisely how a Hangi is done in the customary Maori way. There is absolutely NO taste comparable to a Hangi anywhere in the World. Hangi food is steamed underground atop sizzling stones .That’s right, the food is ACTUALLY buried in the ground as part of the steaming process. If you ever holiday in New Zealand, eating a Hangi is an absolute MUST try. You can’t really say that you’ve been to New Zealand if you haven’t tasted a Hangi.
Here’s how it’s prepared:
Step 1: Special volcanic stones are found as the heat source for the cooking. Conventional rocks won’t normally get the job done because they can smash during the heating process. Using the right classification of rocks for this job is absolutely vital to the successful outcome of ANY Hangi.
Step 2: These rocks are positioned in the blazing fire and heated for a number of hours until they are burning. The timber used can alter the taste of the Hangi for good or bad. Natural timber is recommended and there are (a few|several|numerous} exceptional types which offer a lovely smoky taste. On the other hand, treated timber or chemicals in the timber will probably make you sick by tainting your hangi.
Stage 3: Dig the Hangi Pit. Try to get as many spare hands for this step as you can. Many hands make light work. Be sure to have a few liquid refreshments handy too (unless you’re doing an early morning Hangi).
Stage 4: Load your Hangi basket with a mixture of raw, but thoroughly defrosted, meat, vegetables, stuffing and 1-2 steamed puddings. Hangi baskets are usually made out of of wire or steel. The bed of the basket is generally lined and the food has to be packed in a particular method for the best possible cooking.
Stage 5: Transfer the hot rocks into the hole. Don’t muck about during this step as speed is of the essence. rocks are out in the open. |This is where the majority of Hangi’s come undone, as the longer the rocks are laid bare the cooler they will become.} As soon as this transfer has occurred quickly place the basket on top of the hot rocks.
Step 6: Wrap the basket with wet sacking cloth.
Stage 7: Use shovels to cover the Hangi once more with earth until there is no steam escaping.
Stage 8: Hang around for 2-3 hours then unearth the Hangi and Hey Presto, you’ve just cooked a traditional New Zealand Hangi!
Hangi fare is typically served as a public buffet. The kai is normally spread out on a table where people generally help themselves as they please. Good Hangi side dishes are Fried Bread or Rewena Bread (traditional Maori bread). If you wish to cook your own Hangi there is a lot more precise information you require with regards to your equipment, research and timing. If any one of these elements are off your Hangi may possibly be a total disaster.
If you require more information about this truly unique cooking technique visit NZ Hangi for photos, specific information and video footage. Neville Rangi-Tane Pettersson has written the one and only Hangi NZ Site. It is the most authoritative resource on the matter of laying a Hangi. You can visit this website at; www.howtohangi.co.nz