Ingredients with Measurements:
- 1.5 kg of lamb shoulder, cut into chunks
- 1.5 kg of chicken thighs, bone-in
- 1.5 kg of pork belly, cut into chunks
- 1.5 kg of kumara (sweet potato), peeled and cut into chunks
- 1.5 kg of pumpkin, peeled and cut into chunks
- 1.5 kg of onions, peeled and cut into chunks
- 1.5 kg of cabbage, cut into wedges
- 1.5 kg of carrots, peeled and cut into chunks
- 1.5 kg of potatoes, peeled and cut into chunks
- 2 cups of water
- 2 Tbsp of salt
- 2 Tbsp of smoked paprika
- 2 Tbsp of garlic powder
- 2 Tbsp of onion powder
- 2 Tbsp of dried thyme
- 2 Tbsp of dried oregano
- 2 Tbsp of ground cumin
- 2 Tbsp of ground coriander
- 2 Tbsp of olive oil
Special equipment needed:
- A large fire pit or a large metal drum with a lid
- A shovel
- A large piece of burlap or muslin cloth
- A large sheet of aluminum foil
Step-by-step instructions:
1. Start by building a fire in the pit or drum. Use dry wood and kindling to get the fire going.
2. While the fire is burning, prepare the meat and vegetables. Season the lamb, chicken, and pork with salt, smoked paprika, garlic powder, onion powder, thyme, oregano, cumin, and coriander. Mix well and set aside.
3. In a large bowl, toss the kumara, pumpkin, onions, cabbage, carrots, and potatoes with olive oil and salt.
4. Once the fire has burned down to hot coals, use the shovel to spread the coals evenly across the bottom of the pit or drum.
5. Place the burlap or muslin cloth on top of the coals. This will prevent the food from sticking to the bottom of the pit or drum.
6. Arrange the seasoned meat on top of the cloth, making sure there is enough space between each piece.
7. Cover the meat with the seasoned vegetables.
8. Pour the water over the vegetables.
9. Cover the entire pit or drum with the aluminum foil, making sure it is tightly sealed.
10. Use the shovel to cover the foil with a layer of dirt, making sure there are no gaps.
11. Let the hangi cook for 3-4 hours.
12. Once the cooking time is up, carefully remove the dirt and foil.
13. Use tongs to remove the meat and vegetables from the pit or drum.
14. Serve hot with your favorite sides.
Time:
Preparation time: 30 minutes
Cooking time: 3-4 hours
Temperature:
Cook over hot coals
Serving size:
Serves 8-10 people
Nutritional information:
Calories: 450
Fat: 20g
Protein: 35g
Carbohydrates: 35g
Fiber: 7g
Sugar: 10g
Sodium: 1200mg
Substitutions for ingredients:
You can substitute the lamb, chicken, and pork with beef or venison.
Variations:
You can add other vegetables such as parsnips, turnips, or bell peppers.
Tips and tricks:
- Make sure the fire is hot enough before adding the food.
- Use a meat thermometer to make sure the meat is cooked through.
- If you don't have a fire pit or drum, you can use a large roasting pan and cook the hangi in the oven at 350°F for 3-4 hours.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the hangi in the oven at 350°F for 15-20 minutes or until heated through.
Presentation ideas:
Serve the hangi on a large platter with the meat and vegetables arranged in separate sections.
Garnishes:
Garnish with fresh herbs such as parsley or cilantro.
Pairings:
Serve with a side of steamed rice or mashed potatoes.
Suggested side dishes:
Serve with a side of coleslaw or a green salad.
Troubleshooting advice:
If the meat is not cooked through, you can return it to the pit or drum and cook for an additional 30 minutes.
Food safety advice:
Make sure the meat is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Hangi is a traditional Maori method of cooking that involves using hot rocks to steam food in an underground pit.
Flavor profiles:
The meat and vegetables are infused with smoky, earthy flavors from the hot coals and the aromatic seasonings.
Serving suggestions:
Serve the hangi with a side of Maori bread or fry bread.
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Region: Māori