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Hāngī
Hāngī () is a traditional New Zealand Māori method of cooking food using heated rocks buried in a pit oven, called an ''umu''. It is still used for large groups on special occasions, as it allows large quantities of food to be cooked without the need for commercial cooking appliances. Process To "lay a hāngī" or "put down a hāngī" involves digging a pit in the ground, heating stones in the pit with a large fire, placing baskets of food on top of the stones, and covering everything with earth for several hours before uncovering (or lifting) the hāngī. Hāngī "experts" have developed and improved methods that have often, like the stones themselves, been handed down for generations. Common foods cooked in a hāngī are meats such as lamb, pork, chicken and seafood (''kaimoana''), and vegetables such as potato, kūmara (sweet potato), yams (oca), pumpkin, squash, taro and cabbage. A hāngī pit is dug to a depth of between , sufficient to hold the rocks and two stacked ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kālua
Kālua is a traditional Hawaiian cooking method that utilizes an ''imu'', a type of underground oven. The word "''kālua''" ("to cook in an underground oven" in the Hawaiian language) may also be used to describe the food cooked in this manner, such as kālua pig or kālua turkey, which are commonly served at lūʻau feasts. The word ''lūʻau'' is the Hawaiian name for the taro leaf, which, when young and small resembles cooked spinach after being steamed for a few hours. The traditional lūʻau was eaten on the floor over ''lauhala'' mats (leaves of the hala tree woven together). Traditionally, a hardwood fire is built inside a pit large enough to contain the food to be cooked, the stones, and the vegetation used to cover the food. Stones are placed on top of the fire in the pit, taking around two to three hours to reach their maximum temperature. Most important is the selection of stones that contain very little moisture to avoid stones exploding from the steam generated ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rosvopaisti
Rosvopaisti (Finnish lit. “robber’s roast”; sv, Rövarstek) is roast meat cooked in a cooking pit. It is said to have Mongolian origins and to have become generally known through Veikko Huovinen’s novel ''Lampaansyöjät'' ('' The Lamb Eaters''). Rosvopaisti can be made with almost any meat: lamb, mutton, pork, bear, reindeer, elk etc. The pit, preferably soil of sand or clay, is about one metre long, 70 cm wide and a half metre deep where stones or bricks are heated up for several hours. The meat is wrapped in layers of dampened parchment paper, newspaper and aluminium foil. The coals are pushed aside and placed upon the meat parcel(s) at the bottom of the pit. Then the coals are covered with another layer of soil. A fire is started on top of the meat on the ground to ensure proper temperature. It takes approximately between 8 and 12 hours to cook the roast. See also *Earth oven *Hāngī Hāngī () is a traditional New Zealand Māori method of cooking food us ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Otago Peninsula
The Otago Peninsula ( mi, Muaūpoko) is a long, hilly indented finger of land that forms the easternmost part of Dunedin, New Zealand. Volcanic in origin, it forms one wall of the eroded valley that now forms Otago Harbour. The peninsula lies south-east of Otago Harbour and runs parallel to the mainland for 20 km, with a maximum width of 9 km. It is joined to the mainland at the south-west end by a narrow isthmus about 1.5 km wide. The suburbs of Dunedin encroach onto the western end of the peninsula, and seven townships and communities lie along the harbourside shore. The majority of the land is sparsely populated and occupied by steep open pasture. The peninsula is home to many species of wildlife, notably seabirds, pinnipeds, and penguins; several ecotourism businesses operate in the area. Geography The peninsula was formed at the same time as the hills facing it across the harbour, as part of the large, long-extinct, Dunedin Volcano. Several of the peninsula' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Māori Cuisine
New Zealand cuisine is largely driven by local ingredients and seasonal variations. An island nation with a primarily agricultural economy, New Zealand yields produce from land and sea. Similar to the cuisine of Australia, the cuisine of New Zealand is a diverse British-based cuisine, with Mediterranean and Pacific Rim influences as the country has become more cosmopolitan. Historical influences came from British cuisine and Māori culture. Since the 1970s, new cuisines such as New American cuisine, Asian cuisine#Southeast Asia, Southeast Asian, Asian cuisine#East Asia, East Asian, and South Asian cuisine, South Asian have become popular. The Māori language, Māori term ''kai'' is sometimes used in New Zealand to refer to food, especially traditional Māori cuisine. Māori cuisine When Māori people, Māori arrived in New Zealand from tropical Polynesia they brought a number of food plants, including Sweet potato, kūmara, taro, Dioscorea alata, purple yam, Lagenaria sicerar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pachamanca
Pachamanca (from Quechua ''pacha'' "earth", ''manka'' "pot") is a traditional Peruvian dish baked with the aid of hot stones. The earthen oven is known as a '' huatia''. It is generally made of, lamb, mutton, alpaca, llama, guanaco, vicuna, pork, beef, chicken, or guinea pig, marinated in herbs and spices. Other Andean produce, such as potato or chuño (naturally freeze-dried potato), ''habas'' (fresh green lima beans in pods), sweet potato, mashua, oca, ulluco, cassava, yacon, plantain, humitas (corn cakes), ears of corn, and chilli, are often included in the baking. The dish is primarily made in the central Peruvian Andes in three regions: 1) The upper Huallaga valley, in Huánuco and Pasco vicinity, where it is made with pork and seasoned with '' chincho'' and '' huacatay'', two local herbs; 2) in the Mantaro valley and neighboring area around the cities Huancayo, Tarma, and Jauja, they use lamb and a different seasoning; and 3) in several places of Ayacucho depart ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lovo
An earth oven, ground oven or cooking pit is one of the simplest and most ancient cooking structures. At its most basic, an earth oven is a pit in the ground used to trap heat and bake, smoke, or steam food. Earth ovens have been used in many places and cultures in the past, and the presence of such cooking pits is a key sign of human settlement often sought by archaeologists. Earth ovens remain a common tool for cooking large quantities of food where no equipment is available. They have been used in various civilizations around the world and are still commonly found in the Pacific region to date. To bake food, the fire is built, then allowed to burn down to a smoulder. The food is then placed in the oven and covered. This covered area can be used to bake bread or other various items. Steaming food in an earth oven covers a similar process. Fire-heated rocks are put into a pit and are covered with green vegetation to add moisture and large quantities of food. More green vegeta ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
