Hāngi is a traditional cooking method used by the New Zealand Māori for centuries. Traditionally, food is wrapped and slowly cooked underground using heated stones, giving it smoky flavors and a melting texture. This method cooks meat, vegetables and sweet potatoes (kūmara) together to create a complete and comforting meal. Today, I offer you a version (gluten-free of course) to easily recreate in your oven, while retaining the traditional spirit of this dish.
Ingredients
Preparation
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Prepare the ingredients: Season the pieces of meat with salt, pepper and smoked paprika. Reserve. Prepare the vegetables by cutting them into medium-sized pieces.
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Wrapping the ingredients: Wrap the pieces of meat in the cabbage leaves. Arrange them in a large baking dish. Add the beef broth, then the potatoes, carrots, pumpkin and sweet potatoes. Cover everything with cabbage leaves.
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Slow cooking: Preheat the oven to 160°C. Cover the baking dish with a large sheet of aluminum foil, making sure it is airtight to seal in the steam and flavors.
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Simmer in the oven: Cook the Hāngi in the oven for about 3 to 4 hours, until the meats are tender and the vegetables are cooked through.
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Serve: Serve the Hāngi. Wrapping cabbage helps lock in flavors and add a touch of greenery.
