Hāngī
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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 ...
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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 ...
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