Hāngī, main dish from New Zealand: what it is and how it is eaten

Hāngī is a way of cooking used by Māori in New Zealand, where food is steamed underground over heated stones. Meats like lamb, pork, chicken, and seafood, along with root vegetables and greens, are layered in baskets and buried to cook for several hours. Hāngī is often prepared for gatherings and special events.

Share on WhatsApp

Food is cooked underground over hot stones for several hours
Commonly made for gatherings and special occasions
Uses meats, seafood, and a mix of root and leafy vegetables
Modern hāngī can use gas-heated ovens instead of pits
Tradition handed down through generations in New Zealand

What is Hāngī?

Hāngī is a communal meal where a variety of meats and vegetables are cooked together in a pit oven. The food, placed in baskets, is steamed by the heat from hot stones buried underground. Typical ingredients include cuts of meat such as lamb, pork, and chicken, as well as seafood and a mix of root and leafy vegetables. The result is a tender, smoky meal with a subtle earthy aroma, often served at large gatherings.

Where does Hāngī come from?

This method of cooking has been practiced by Māori people in New Zealand for generations. The basic technique involves using a pit oven, known as an umu, and has roots in Polynesian earth oven traditions. Over time, the approach evolved, with early versions using leaves and bark to wrap the food before metal baskets and cloth became common. Hāngī remains a symbol of Māori heritage and hospitality.

How is Hāngī made?

To prepare a hāngī, a pit is dug and filled with stones, which are heated by burning logs for several hours. Once the stones are hot, baskets filled with prepared meats and vegetables are stacked on top. The baskets are covered with wet sacks or cloths, then buried with earth to trap the steam and heat. The food cooks underground for two to four hours before being unearthed and served.

How and when is Hāngī eaten?

Hāngī is usually made for large groups, especially during celebrations, ceremonies, or community events. The meal is shared, often as part of a welcoming ceremony or festive gathering. After the food is lifted from the pit, it is carved and served buffet-style. The setting is informal, with people gathering to enjoy the meal together.

Kinds of Hāngī

While the traditional hāngī uses a wood fire and stones in a pit, modern versions sometimes use gas-heated ovens to mimic the effect. The types of meat and vegetables can vary, and seafood is sometimes included. In the past, natural materials like leaves were used to line baskets, but today aluminium foil and wire baskets are common.

What Hāngī means

Hāngī is closely tied to Māori identity and is a feature of important cultural occasions. It is often part of ceremonies such as pōwhiri, where guests are welcomed with food. The method has inspired songs and even commercial products, such as hāngī-flavoured snacks and pizzas. Preparing and sharing a hāngī is a way to celebrate community and tradition.

Questions people ask about Hāngī

What is hāngī made of?

Hāngī typically includes meats such as lamb, pork, chicken, and seafood, along with vegetables like potato, sweet potato, oca, pumpkin, squash, taro, and cabbage.

Where does hāngī come from?

Hāngī is a traditional cooking method of the Māori people of New Zealand, with roots in Polynesian earth oven practices.

How is hāngī cooked?

Food is placed in baskets, set over hot stones in a pit, covered with wet sacks and earth, and steamed underground for two to four hours.

When is hāngī usually served?

Hāngī is often prepared for large gatherings, festivals, weddings, and cultural ceremonies, especially when many people are present.

Can hāngī be made without a pit?

Yes, some modern versions use gas-heated ovens designed to replicate the traditional steaming and smoky flavour.

Good reading and sources

Where this page comes from

The facts on this page come from the Wikipedia article "Hāngī", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.

It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.

Hāngī