A Hangi involves burying food underground to be cooked over sizzling stones and is a customary Maori method The unique flavor of a Hangi is unlike anything else. The entire Hangi technique is very cumbersome but is still practiced because of the unique taste. The methods in which a Hangi is produced is truly unique. The entire process can literally take a whole day to complete.
This article briefly explains exactly how a Hangi is prepared in the customary Maori way. Hangi food has a taste different to anything else you will ever taste . Hangi food is steamed underground atop burning rocks .No, that wasn’t a misprint. The food IS actually buried in the ground and totally covered with soil. If you ever travel to New Zealand, sampling a Hangi is an absolute MUST DO. You can’t truly say that you’ve experienced New Zealand if you haven’t tasted a Hangi.
Here’s how it’s done:
Step 1: Unique volcanic stones are sourced as to provide the heat to cook the food. River rocks won’t generally work at all because they are highly likely to smash when heated to a high temperature. Using the proper sort of stones for this task is absolutely critical to the successful outcome of ANY Hangi.
Step 2: These rocks are placed in the fire and heated for a number of hours until they are burning. The wood used can change the taste of the Hangi for good or bad. Natural wood 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 wood will probably make you sick by tainting your hangi.
Stage 3: Dig the Hangi Pit. Find 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: Fill your Hangi basket with a mish mash of raw, but thoroughly defrosted, meat, vegetables, stuffing and 1-2 steam puddings. Hangi baskets are generally constructed of wire or steel. The bed of the basket is generally lined and the food has to be filled in a certain manner for the best possible cooking.
Step 5: Shift the burning stones into the hole. Speed is of the essence through out this process. It takes place next to a flaming fire and is the most vital stage. are exposed in the air. |This is where the majority of Hangi’s come undone, as the longer the stones are out in the open the cooler they will become.} Once this transfer has been completed promptly set the basket on top of the burning rocks.
Stage 6: Wrap the basket with soggy sacking cloth.
Stage 7: Use spades to cover the Hangi again with soil until there is no steam escaping.
Stage 8: Wait 2-3 hours then dig up the Hangi and Hey Presto, you’ve successfully cooked a Hangi!
Hangi fare is typically served as a shared buffet. The kai is typically spread out on a table where people generally help themselves as they please. First rate Hangi side dishes comprise of Fried Bread or Rewena Bread (customary Maori bread). If you wish to cook your own Hangi there is a lot more detailed information you require with regards to your utensils, research and timing. If any one of these phases are off your Hangi may well be a absolute debacle.
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 written the one and only NZ Hangi Guide. It is the most complete guide on the matter of laying a Hangi. You can go to this website at; www.howtohangi.co.nz
