Hāngī Kumara

Introduction

Hāngī Kumara is a traditional Māori dish that celebrates the rich cultural heritage of New Zealand. Cooked using the ancient method of earth oven, or "hangi," this dish typically features kumara, the local variety of sweet potato. The hangi method involves cooking food using heated rocks buried in a pit oven, a technique that has been practiced by the Māori people for centuries.

The word "hangi" refers to both the cooking method and the dish itself. Traditionally, a hangi feast incorporates a variety of meats and vegetables, all cooked together, infusing each with smoky, earthy flavors from the pit. Hāngī Kumara, however, highlights the simple yet delicious flavor of the kumara, making it the star of the dish.

In Māori culture, the hangi is more than just a cooking technique; it is a communal event that brings people together. Preparing a hangi takes time, patience, and teamwork, often necessitating a larger gathering. Hāngī Kumara thus not only offers a taste of traditional Māori cuisine but also provides an opportunity to experience the cultural significance of the process.

Ingredients

• Kumara (approx 1kg)
• Potatoes (optional, 500g)
• Water (for soaking)
• Salt (to taste)
• Banana leaves or muslin cloth (for wrapping)

Preparation

Preparing to make a hāngī involves several cultural and traditional steps:

Gathering Materials

• This includes sourcing the rocks and wood needed to heat the pit. Ensure the rocks are appropriate for heating, such as volcanic stones that do not shatter under heat.
• Prepare the pit by digging a hole in which to place the rocks.
• Collect sufficient banana leaves or muslin cloth to wrap the kumara in packets.

Preparing the Kumara

• Peel and clean the kumara. Cut them into large chunks to allow for even cooking.
• Soak the banana leaves or muslin cloth in water to make them pliable.
• Wrap the kumara in damp leaves or cloth and secure them tightly. This keeps the moisture in and helps steam the kumara as they cook.
• Lightly season with salt to enhance the natural sweetness of the kumara.

Cooking Process

Performing a traditional hangi cook:

Preparing the Hangi Pit

• Line the pit with wood and place the heated rocks on top. Light the wood and allow it to burn until the rocks are white-hot, a process that may take several hours. Set a timer to ensure effective heating.
• Once the rocks are ready, remove the burnt wood.

Loading the Hangi

• Quickly place the wrapped kumara on top of the rocks.
• Cover the food with wet hessian sacks followed by a layer of dirt to keep the heat in.

Cooking Time

• Leave the hangi undisturbed to cook for about 3-4 hours. Use a cooking timer to ensure that you do not undercook or overcook.

Unveiling the Hangi

• Once the cooking time is complete, carefully remove the dirt and sacks, being mindful of the steam and heat.
• Check the kumara to ensure they are cooked through, with a soft, tender texture.

Enjoying Hāngī Kumara

When enjoying Hāngī Kumara, it is customary to gather together in a communal setting. Serve the hāngī hot, perhaps accompanied by additional meats and vegetables prepared in the pit, contributing to a full meal rich in savory, smoky flavors.

Pair the dish with other traditional foods such as rewana (Māori bread) or karengo (seaweed) for a complete cultural dining experience. The earth-cooked taste of the hāngī offers a deep connection to the land and the people who have cultivated this technique through generations.

Take the time to appreciate the communal spirit involved in both creating and sharing a hāngī meal.