To begin, the men light a fire, and once it has burned down, specially selected river stones that don’t splinter are placed in the embers. While these are heating, a large pit is dug, perhaps two metres square and a metre and a half deep. Meanwhile the women are busy preparing lamb, pork, chicken, fish, shellfish and vegetables (particularly kumara, the New Zealand sweet potato). Traditionally these would be wrapped in leaves then arranged in baskets made of flax; these days baking foil and steel mesh are more common.
When everything is ready (the prep can take up to three hours), the hot stones are placed in the pit and covered with wet sacking. Then come the baskets of food followed by a covering of earth which serves to seal in the steam and the flavours. There’s a palpable sense of communal anticipation as hosts and guests mill around chatting and drinking, waiting for the unearthing. A couple of hours later, the baskets are disinterred, revealing fall-off-the-bone steam-smoked meat and fabulously tender vegetables with a faintly earthy flavour. A taste, and an occasion, not easily forgotten.
If you can, try to get invited to a private hangi. Alternatively, Rotorua (www.rotoruanz.com) provides the widest range of commercial hangi nights.
Top image: Maori food (they called 'Kai'), usually cooked under the ground in ovens called hangi © Boyloso/Shutterstock
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