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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] |
Māori Cuisine
The cuisine of New Zealand is largely driven by local ingredients and seasonal variations. As 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. Māori cuisine When the Māori arrived in New Zealand from tropical Polynesia, they brought a number of food plants, including , taro, purple yam, and , 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 became a staple food as it could be stored over the winter. Native New Zealand plants such as fernroot became a mo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wairau Bar
The Wairau Bar, or Te Pokohiwi, is a gravel bar formed where the Wairau River meets the sea in Cloudy Bay, Marlborough, north-eastern South Island, New Zealand. It is an important archaeological site, settled by explorers from East Polynesia who arrived in New Zealand about 1280. It is one of the earliest known human settlements in New Zealand. At the time of the occupation it is believed to have been a low scrub-covered island high, long and wide. Discovery The site was discovered in 1939 by then schoolboy Jim Eyles who, in 1942, found more artefacts. Early investigations with Roger Duff unearthed a burial site. Bones were scattered and close to the surface. This was originally believed to have been due to ploughing, but work by Bruce McFadgen shows that at some stage, probably between the two periods of occupation, the site was subject to either large storm surge waves or a tsunami which probably contributed to the scattering. Using the techniques of the time abo ... [...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. The earliest known earth oven was discovered in Central Europe and dated to 29,000 BC. 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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
New Zealand
New Zealand () is an island country in the southwestern Pacific Ocean. It consists of two main landmasses—the North Island () and the South Island ()—and List of islands of New Zealand, over 600 smaller islands. It is the List of island countries, sixth-largest island country by area and lies east of Australia across the Tasman Sea and south of the islands of New Caledonia, Fiji, and Tonga. The Geography of New Zealand, country's varied topography and sharp mountain peaks, including the Southern Alps (), owe much to tectonic uplift and volcanic eruptions. Capital of New Zealand, New Zealand's capital city is Wellington, and its most populous city is Auckland. The islands of New Zealand were the last large habitable land to be settled by humans. Between about 1280 and 1350, Polynesians began to settle in the islands and subsequently developed a distinctive Māori culture. In 1642, the Dutch explorer Abel Tasman became the first European to sight and record New Zealand. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pit Oven
An earth oven, ground oven or cooking pit is one of the simplest and most ancient cooking structures. The earliest known earth oven was discovered in Central Europe and dated to 29,000 BC. 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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sweet Potato
The sweet potato or sweetpotato (''Ipomoea batatas'') is a dicotyledonous plant in the morning glory family, Convolvulaceae. Its sizeable, starchy, sweet-tasting tuberous roots are used as a root vegetable, which is a staple food in parts of the world. Cultivars of the sweet potato have been bred to bear tubers with flesh and skin of various colors. Moreover, the young shoots and leaves are occasionally eaten as greens. The sweet potato and the potato are in the order Solanales, making them distant relatives. Although darker sweet potatoes are often known as "yams" in parts of North America, they are even more distant from actual yams, which are monocots in the order Dioscoreales. The sweet potato is native to the tropical regions of South America in what is present-day Ecuador. Of the approximately 50 genera and more than 1,000 species of Convolvulaceae, ''I. batatas'' is the only crop plant of major importance—some others are used locally (e.g., ''I. aquatica'' "ka ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cordyline
''Cordyline'' is a genus of about 24 species of woody monocotyledonous flowering plants in family (biology), family Asparagaceae, subfamily Lomandroideae. The subfamily has previously been treated as a separate family Laxmanniaceae, or Lomandraceae. Other authors have placed the genus in the Agavaceae (now Agavoideae). ''Cordyline'' is native to the western Pacific Ocean region, from New Zealand, eastern Australia, southeastern Asia and Polynesia, with one species found in southeastern South America. The name ''Cordyline'' comes from the Greek word ''kordyle'', meaning "club," a reference to the enlarged underground stems or rhizomes. Species , the World Checklist of Selected Plant Families accepted 24 species: * ''Cordyline angustissima'' K.Schum. – New Guinea * ''Cordyline australis'' (G.Forst.) Endl. (Cabbage Tree) – New Zealand * ''Cordyline banksii'' Hook.f. (syn. ''C. diffusa'' Colenso.) – New Zealand * ''Cordyline cannifolia'' R.Br. – Australia: N.E. Northern ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cordyline Australis
''Cordyline australis'', commonly known as the cabbage tree, or by its Māori language, Māori name of ''tī'' or ''tī kōuka'', is a widely branched monocotyledon, monocot tree endemism, endemic to New Zealand. It grows up to tall with a stout trunk and sword-like leaves, which are clustered at the tips of the branches and can be up to long. With its tall, straight trunk and dense, rounded heads, it is a characteristic feature of the New Zealand landscape. It is common over a wide latitudinal range from the far north of the North Island to the south of the South Island. It grows in a broad range of habitat (ecology), habitats. The largest known tree, growing at Pākawau, Golden Bay / Mohua, is estimated to be 400 or 500 years old, and stands tall with a circumference of at the base. Known to Māori as , the tree was used as a source of food, particularly in the South Island, where it was cultivated in areas where other crops would not grow. It provided durable fiber crop ... [...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 departm ... [...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). Cooking method 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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Curanto
Curanto (from 'stony') is a traditional Chilote method of cooking food using heated rocks buried in an 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 century, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
