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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, Southeast Asian, East Asian, and South Asian have become popular. The Māori term ''kai'' is sometimes used in New Zealand to refer to food, especially traditional Māori cuisine. Māori cuisine When Māori arrived in New Zealand from tropical Polynesia they brought a number of food plants, including kūmara, taro, purple yam, hue and tī-pore, most of which grew well only in the north of the North Island. Kūmara could be grown as far south as the northern South Island, and ... [...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 department. In th ... [...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] |
Curanto
Curanto (from arn, kurantu 'stony') is a traditional Chilote method of cooking food using heated rocks buried in a earth oven that is covered with pangue leaves and turf. The fundamental components are seafood, potatoes, along with other traditional preparations from Chiloé Archipelago such as milcao and chapalele, to which are added meats, sausages and sometimes crustaceans. It is part of the Chilean cuisine, and it is one of the most recognized dishes of traditional Chilote cuisine whose oldest archaeological remains dates to more than eleven thousand years before present on the Greater Island; there are also finds of lesser data in areas of the coastal edge of the Reloncaví Sound, the inland sea of Chiloé and the northern Patagonian channels. In addition, thanks to the migratory flow of the late 19th century and early 20th century, it spread throughout the south of that country. Although its preparation has been documented in various ethnographic accounts since the 16th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Clam Bake
The clambake or clam bake, also known as the New England clambake, is a traditional method of cooking seafood, such as lobster, mussels, crabs, scallops, soft-shell clams, and quahogs. The food is traditionally cooked by steaming the ingredients over layers of seaweed in a pit oven. The shellfish can be supplemented with vegetables, such as onions, carrots, and corn on the cob. Clambakes are usually held on festive occasions along the coast of New England, and at fundraisers and political events. Some restaurants and caterers offer clambake-style food. History It is known that Native Americans in what is now the eastern United States developed techniques to bake (or steam) clams, at least in Florida. Contrary to legend, though, American colonists did not learn to enjoy baked clams from Native Americans. The colonists did not consider clams to be an acceptable human food and instead fed clams to pigs, except during times of famine. Author Andew W. German concluded, "There is no ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Otago
Otago (, ; mi, Ōtākou ) is a region of New Zealand located in the southern half of the South Island administered by the Otago Regional Council. It has an area of approximately , making it the country's second largest local government region. Its population was The name "Otago" is the local southern Māori dialect pronunciation of "Ōtākou", the name of the Māori village near the entrance to Otago Harbour. The exact meaning of the term is disputed, with common translations being "isolated village" and "place of red earth", the latter referring to the reddish-ochre clay which is common in the area around Dunedin. "Otago" is also the old name of the European settlement on the harbour, established by the Weller Brothers in 1831, which lies close to Otakou. The upper harbour later became the focus of the Otago Association, an offshoot of the Free Church of Scotland, notable for its adoption of the principle that ordinary people, not the landowner, should choose the ministe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kermadec Islands
The Kermadec Islands ( mi, Rangitāhua) are a subtropical island arc in the South Pacific Ocean northeast of New Zealand's North Island, and a similar distance southwest of Tonga. The islands are part of New Zealand. They are in total area and uninhabited, except for the permanently manned Raoul Island Station, the northernmost outpost of New Zealand. The islands are listed with the New Zealand outlying islands. The islands are an immediate part of New Zealand, but not part of any region or district, but instead an ''Area Outside Territorial Authority''. Toponymy The islands were named after the Breton captain Jean-Michel Huon de Kermadec, who visited the islands as part of the d'Entrecasteaux expedition in the 1790s. The topographic particle "Kermadec" is of Breton origin and is a lieu-dit in Pencran in Finistère where '' ker'' means village, residence and madec a proper name derived from '' mad'' (which means 'good') with the suffix '' -ec'', used to form adjectives in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Society Islands
The Society Islands (french: Îles de la Société, officially ''Archipel de la Société;'' ty, Tōtaiete mā) are an archipelago located in the South Pacific Ocean. Politically, they are part of French Polynesia, an overseas country of the French Republic. Geographically, they form part of Polynesia. The archipelago is believed to have been named by Captain James Cook during his first voyage in 1769, supposedly in honour of the Royal Society, the sponsor of the first British scientific survey of the islands; however, Cook wrote in his journal that he called the islands ''Society'' "as they lay contiguous to one another." History Dating colonization The first Polynesians are understood to have arrived on these islands around 1000AD. Oral history origin The islanders explain their origins in term of a orally transmitted story. The feathered god Ta'aroa lay in his shell. He called out but no-one answered, so he went back into his shell, where he stayed for aeons. When he ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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