Meat and vegetable hangi (New Zealand, Maori tradition)
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.
- 500 g chicken (pieces with bones)
- 500 g lamb or pork cut into pieces
- 2 kūmara (sweet potatoes)
- 4 potatoes, cut into pieces
- 4 carrots, cut into thick slices
- 1 cabbage, cut into quarters (green or white)
- 200 g pumpkin (in pieces)
- Cabbage leaves for wrapping (or foil for a modern version)
- 200 ml beef broth
- Smoked paprika (optional but for a smoky taste)
- Salt and pepper
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.
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.
- 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.
- 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.
- Serve: Serve the Hāngi. Wrapping cabbage helps lock in flavors and add a touch of greenery.