The Hangi is a traditional New Zealand Maori method of cooking food using heated rocks buried in a pit oven. This method has been used for centuries by the Maori people and offers a unique and tasty way to cook a variety of foods, from meats to vegetables. If you’re interested in trying this cultural cooking experience yourself, here’s a step-by-step guide on how to put down a Hangi.

1. Choose the right location: Find a suitable spot outside where you can dig your Hangi pit. Look for level ground free from tree roots or any underground utilities. Make sure the area is clear of any flammable materials.

2. Gather your materials and ingredients: Before starting, collect all the necessary equipment and ingredients you’ll need for your Hangi. This includes firewood, large stones, canvas or Hessian cloth, food-grade wire baskets or stainless steel mesh baskets, and the food you want to cook.

3. Dig the pit: Dig a shallow pit that’s big enough to hold your heated stones and food. The size of the pit will depend on how many people you’re cooking for, but as a general rule of thumb, allow about two feet in diameter for every four people eating.

4. Prepare the stones: Choose large, flat stones that can hold heat well without cracking or breaking. Hard volcanic stones like basalt are ideal for this purpose. Avoid using river rocks, as they can contain trapped moisture that could cause them to explode when heated.

5. Build the fire: Place your chosen stones at the bottom of your Hangi pit and begin building a wood fire around them. Hardwood like manuka or fruitwood works well because they burn at high temperatures for longer periods of time. Allow the fire to burn and heat the stones for approximately 2-3 hours or until they’re glowing red-hot.

6. Prepare your food: While the stones are heating, prepare the food you want to cook in your Hangi. This can include meats, such as chicken, pork, or lamb, and vegetables like sweet potatoes, carrots, or cabbage. Wrap the meat in large leaves like banana or cabbage to help retain moisture and flavor during cooking.

7. Load the baskets: Layer your food items into the wire or mesh baskets. Start with the heaviest meats on the bottom layer and work your way up with lighter vegetables on top.

8. Place food on hot stones: Carefully remove any unburnt wood from around the hot stones and place your baskets filled with food directly onto the heated rocks.

9.Cover: Cover the food and heated stones with wet canvas or Hessian cloth to prevent dirt from coming into contact with your meal and to create steam that will help cook everything evenly.

10. Bury the Hangi: Using a shovel, cover the entire pit with clean earth to seal in heat and steam. Allow everything to cook for around 3-4 hours depending on the type of food and amount being cooked.

11. Unearth your feast: Carefully remove the earth that’s covering your hangi pit and begin digging out your steamed feast. Remove the canvas or Hessian cloth, revealing perfectly cooked food with a delicious smoky flavor.

12. Serve and enjoy: Place your cooked Hangi meal onto platters or serving dishes and enjoy this unique culinary experience with friends and family!

In conclusion, putting down a Hangi is a great way to experience traditional Maori cooking while enjoying deliciously tender meats and vegetables infused with earthy flavors. Happy cooking!