A Hangi is the customary New Zealand method of cooking food underground. The special flavor of a Hangi is unlike anything else. The entire Hangi technique is very cumbersome but is still done because of the distinct taste. The methods used to arrange a Hangi are truly unique. Preparation may take up to 1-2 days to do but is well worth it.
The purpose of this article is to provide you with a brief outline of the whole Hangi process. There is absolutely NO taste akin to a Hangi anywhere in the World. Hangi food is steamed underground atop burning stones .That’s right, the food is ACTUALLY buried in the ground as part of the cooking method. If you ever visit New Zealand, eating a Hangi is an absolute MUST try. You can’t truly say that you’ve experienced New Zealand if you haven’t eaten a Hangi.
Here’s how it’s done:
Step 1: Unique volcanic stones are found as the heat source to cook the food. Regular stones won’t normally work at all because they will most likely crack when placed in the fire. Finding the proper sort of rocks for this task is absolutely essential to the successful outcome of ANY Hangi.
Stage 2: These stones are placed in the flames and heated for a number of hours until they are burning. The wood used can alter the taste of the Hangi for good or bad. Natural wood is recommended and there are (a few|several|numerous} special types which provide a lovely smoky taste. On the other hand, treated timber or chemicals in the wood can make you sick and poison your food.
Step 3: Dig the Hangi Pit. Have as many helpers for this step as you can. Many hands make light work. Be sure to have some liquid refreshments handy too (unless you’re doing an early morning Hangi).
Stage 4: Pack your Hangi basket with a combination of raw, 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 usually lined and the food has to be packed in a special method for optimum cooking.
Step 5: Transport the hot stones into the pit. Don’t muck about during this step as speed is of the essence. rocks are out in the air. |This is where most Hangi’s come undone, as the longer the rocks are exposed the cooler they will become.} As soon as this transfer has happened quickly set the basket on top of the burning stones.
Step 6: Dress the basket with damp sacking cloth.
Step 7: Use spades to cover the Hangi over with soil until there is no steam escaping.
Step 8: Take it easy for 2-3 hours and uncover the Hangi and Hey Presto, you’ve just cooked your very own Hangi!
Hangi fare is typically served as a shared buffet. The kai is generally spread out on a table where people usually help themselves as they please. Top notch Hangi accompaniments are Fried Bread or Rewena Bread (customary Maori bread). If you would like to cook your own Hangi there is a lot more specific information you need with regards to your equipment, research and timing. If any one of these phases are off your Hangi may well be a absolute calamity.
If you want 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 Hangi NZ Site. It is the most comprehensive resource on the topic of laying a Hangi. You can go to this site at; www.howtohangi.co.nz
