Hangi - A Tourist Attraction In Rotorua | New Zealand Hangi - A Tourist Attraction In Rotorua Hangi - A Tourist Attraction In Rotorua By Don Gunn Just one of the amazing tourist attractions in Rotorua, a Hangi is a delicious traditional Maori meal to try while in New Zealand. Add to Wishlist Don has been involved in the NZ tourism industry for 30 years. A traditional Maori hangi Te Po Evening Cultural Experience Te Puia By Te Puia 1 / 2 A Hāngi is a traditional New Zealand Maori method of cooking food using heated rocks buried in a pit oven. To prepare for a hangi a fire is lit; and large stones are then placed on the embers of the fire. While the stones are heating a pit is dug in the ground – this is the ‘oven’. Once the stones are hot they are placed in the pit. Traditionally the rocks were then covered by leaves and vegetation to minimise the food having direct contact with the hot rocks. The food, meat and vegetables, were then placed on top with another layer of vegetation used to protect the food from the soil that covers the oven.

In recent times sacking and cloth have been used rather than vegetation, and food is usually placed in metal or wire baskets before it is lowered into the earth. The baskets are covered with wet cloth and then wet sacking, and the sacks are then covered in a mound of soil to prevent heat escaping. The water in the wet cloth turns into steam, and because this steam can’t escape it heats and cooks the food. All types of food can be cooked in a hangi: lamb, pork, beef, chicken, fish, shellfish and vegetables. Hangi food has a delicious smokey flavour. Te Puia let you experience a traditional hangi as part of their indigenous experience Te Pō, an evening of storytelling, entertainment and Māori Cuisine. Visit Rotorua Superpases to see our amazing package deals that include the Te Pō cultural experience. Add to Wishlist Have you got a great story to tell?

Add your own article Related tags Hangi THE NEW ZEALAND MAORI HANGI FOODS, PREPARATIONS AND METHODS USED The most widely used method of cooking by Maori Culture for over two thousand years and not forgetting our fellow Island neighbors in the Pacific who also use this method we all refer to as the Umu. Today for economical reasons, the traditional hangi cooking principals are now used primarily for special occasions. Historically the principal use of the hangi cooking method goes back further. It was spoken and believed that our ancestors heated some stones, meats were placed on top, that was topped with vegetation and left to cook. Later through trial and error or by accident modifications to this process helped identify the best cooking method. That method has not changed since and for Maori this process is identified in our prayers , songs, dance and story telling's that go back centuries. We have since discovered that this method of cooking was and still is used in Chile, the Balkans, and certain parts of North Africa and the Middle East. During the time line of Maori occupation of Aotearoa Iwi Hui or gatherings involved participation by the entire whanau, hapu, Iwi or Runanga population on the Marae.

Some populations numbering several hundred, the larger Marae. or Iwi numbered several thousand. Smaller family or worker whanau groups would generally live near their gardens, fishing sites, hunting grounds at times placing a Rahui or protection order over some areas because an omen predicted it, a death or to allow that particular area to recover and to protect sacred areas because of the sacredness of the place unique to locals or tangata Whenua. Each whanau or family in the Marae was responsible for caring for their own needs within the confines of their whare units, wharepuni, wharenui or home. Whenever guests would arrive on the Marae after going through typical traditional welcoming procedures ' the karanga' , senior members of the household would contribute to the catering needs of the guests of either cooked or preserved foods. This simple process was the set standard practiced in most villages or Marae throughout New Zealand's Cuisine process still practiced today in Koha Over time Hangi Recipes were passed down generations some unchanged to this day and some best kept in the past. Cooking was not done in the main house, but in specially built sheds called whanau or kauta, or the food was simply cooked out in the open.

Food was generally eaten in the open, or in a whanau. Distinguished visitors, if sleeping in the large important meeting house, might be served with food in the house, but the food must be placed in the narrow space left in the center as you enter the door. On no account whatsoever must food be put on a sleeping place. A quick lesson how the Hangi process is put together is as follows, this method taught to generations of would be hangi makers throughout the Pacific region. The process is the same BUT the ingredients used....now that's where each region in the Pacific differs especially for Maori. Foods are prepared in three sections, meats (pork, beef, lamb, shell fish, fish) - kumara , potato and vegetables and puddings (yes that's right everything goes in together) Stones are heated to the white hot stage Use only untreated wood.

Manuka is favored most in New Zealand amongst Maori Food is placed on top meats first (after which the entire Hangi is watered slightly to cause steam to form) The food is then covered with flax matting or leaves or both then buried under dirt The food is steam cooked under pressure from the leaves and soil The Hangi must cook or simmer for at least three hours (standard time frame in New Zealand) Food is removed from oven and served The initial step to "put the down a hangi" involves digging a pit in the ground, heating stones with a large fire, placing foods on top of the stones, and covering with a cover like Hessian bags, sheets, flax mats and then covering everything with leaves or dirt for cooking for three hours before uncovering (or lifting) the hangi. There are many variations and a hangi produces rich, succulent food with a flavor quite unlike anything else. As mentioned earlier the Hāngi is an ancient New Zealand method of cooking food using super heated rocks buried in the ground in a pit oven. Modernized Hangi methods are still used today and are often saved for special occasions due to the large amount of time and preparatory work involved.

Prior to colonization and the introduction of metals and wire, food was laid out on clean sticks, bark, large leaves and other vegetation to minimize direct contact with the super hot rocks and reduce burning. Some Iwi used carved bowls called "Kono" to cook foods by placing hot rocks into a liquid base that heat up the liquid and so cook foods in that manner. The types of foods cooked were vegetable leaves like the puha, kokihi, kohetake, fish, and birds. This method of cooking or heating foods however was not favored in terms of cooking a meal BUT was favored by Tohunga for heating leaves and bark for medicinal and spiritual purposes. The introduction of the cooking vessel we call a POT changed everything. It also meant the end of the daily use on the Hangi cooking method. Some times during the making of the Hangi, sticks were stacked or placed across the rim of the Hangi to to prevent crushing from the weight of the earth on top. A process or term we call rakau korehina. These days, there are many different Hangi methods used. Wire baskets became widely used in the early 19th century with sacking and cloth replacing leaves and bark as the covering of choice.

Recently, gas heated stainless steel " Hangi Machines " have attempted to replicate the style of cooking without need for a fire, rocks and a pit. There are other methods used as well like converted beer kegs, 44 gallon drums, milk tanks from old cowsheds, old ovens, but now an underlying issue as to what constitutes a "real" or authentic Hangi is posed. Hangi cooking gives food a unique flavor that Kiwis appreciate. There are several components that can affect flavors of the food for example by the type of earth used, amount of heat in the rocks, quantity of food and portion size, type of food and food placement, and the leaves used. Adding water at the start creates steam instantly. This in turn is quickly covered with sacking and dirt and is buried. The whole pit process almost resembles a low pressure cooker with a measured pressure reading in excess of 4 PSI. Sometimes foods were cooked directly on dry heat from white hot rocks creating an oven roasting effect with temperatures at times reaching 300°C. A process used for cooking large pieces of meat and shell fish like Paua .

The stones are heated white hot, the meats seared on top, removed, the stones covered with leaves of the Karamuramu , Kawakawa , or similar, meats were placed on top and they in turn were covered with vegetable greens like Rourouriki and Kohetake, on top of these the kumara and finally covered with a whariki (mat made for cooking) and buried. Fat and juices dripping from the meats and foods above fall onto the hot rocks below burning and causing steam which sets the key appearance, aroma and flavors for the Hangi outcome. The skills and knowledge preparing and cooking a Hangi have developed and improved over time to heating the stones, burying the hangi to opening the hangi to serving the food handed down generation after generation. To "lay a Hangi" or "put down a Hangi" involves digging a pit in the ground, heating stones in the pit with a large fire, placing wire baskets of food on top of the stones, and covering everything with earth for Three hours before uncovering (or lifting) the Hangi. Depending what is being cooked it is also OK the let a Hangi cook overnight.

A typical Hangi setup usually details the following process Digging the Pit You dig the Hangi pit according to the size of the basket you are laying or the number of people you are catering for. Super heated stones are used as the cooking tool although alternative metals can be used. Wire baskets are used to hold the food, as demonstrated in the following photos. Traditionally it is the men Ko na ira Tane who put the Hangi's down as Wahine (women) aren't allowed to take part in this part of the preparation. The men and the woman work together in preparing the food for the Hangi. The Stones and Heating them Hāngi stones used must be able to withstand high heat and the favored ones are the volcanic stones because they do not explode or chip during cheating. There is a testing method used to locate good rocks for the Hangi that If striking the stone with a hammer produces a ringing noise rather than a thud, then the stone is good to use in the Hangi. If Volcanic stones are not available then those taken from the middle of a stream or river is preferred. A sort of tempering process that only mother nature can do. Large stones are better as they hold the heat needed.

Bricks are sometimes used if no appropriate natural stone can be found.but be careful here because they loose heat quicker than stone. The stones are heated in a large wood fire. Building a lattice of strong wood beams that can support the stones until they fall in is important, as stones buried in ash (as compared to hot coals) are losing heat, not gaining it. The total burn time depends on the size of the Hangi being laid, but is usually between one and a half hours and two and a half hours. The Food Traditional and contemporary Hangi food can be found on our recipe page but pork, mutton or lamb, and chicken, with generous portions of root vegetables such as kumara (sweet potato), pumpkin, carrot, potato, onions and cabbage are the normal foods used throughout New Zealand. Special care and preparation goes into producing the food needed besides root vegetables like potatoes, kumara, taro, yams, cassava, tapioca, taro leaves, cabbage leaves and many other variations The addition of herbs and spices to the Hangi makes no difference to the flavor because everything is flavored the same although attempts at separating flavors is being studied.

In terms of flavoring certain foods, our people would do this by cooking certain foods alone in serrate Hangi's. For example the cooking oh Paua was done by itself. The adding of herbs such as rosemary, garlic into stuffing's for chicken adds amazing and exciting flavors. The food is placed in muslin lined wire baskets. If muslin is not available, clean white cotton bed sheets are fine. This cloth is soaked in water to prevent burning and provide water for steaming the food. Laying the Hāngi This whole step is done as quickly as possible to prevent heat loss from the stones. When the fire has burned down the ash and coals must be removed or they dominate the flavor, but leaving a few coals gives a smoky flavor which some people prefer. Spraying the rocks very briefly with water produces a rush of steam that removes any loose ash. Hessian cloth sacks, soaked in water are laid atop the food and helps to provide water for steam. The food-filled baskets are then placed atop the Hessian sacking, and covered with more wet Hessian sacks to keep the dirt away. The whole arrangement is then rapidly covered with loose soil from the original pit to seal in heat and steam.

Once the Hangi is buried, any escaping steam is sealed by applying more soil. The cooking time allotted is is usually three to four hours, depending on the quantity of food being cooked. And when it is done and cooked, the aroma's, scents, and flavors hit you hard and the rest is just amazing The applications of this style of cooking can be used anywhere and would be appreciated by those who eat Hangi for the first time. It is also one of the safest modes of cooking because everything gets cooked thoroughly and cleanly. Here is another link that takes you through this process presented by the New Zealand Food Safety Authority. NZFSA. Now what of the Hangi from our Pacific Island neighbors. See some of their traditional hangi methods. One whanau shared his amazing version using the kerosene tin transformed into a hangi for one person, an idea he created to feed himself when on the road or working in the field tending to his 'dalo' patch, the idea was laughable BUT hey it worked every time and it was beautiful to see and enjoy the food, cooking time 60 minutes......

Kia ora, you are the visitor to this page Copyright © 2000 Epuro Hands International Limited Maori Hangi - YouTube Maori Hangi Want to watch this again later? Sign in to add this video to a playlist. Need to report the video? Sign in to report inappropriate content. The interactive transcript could not be loaded. Loading... Rating is available when the video has been rented. This feature is not available right now. Please try again later. Uploaded on Jan 12, 2012 A Maori hangi is a traditional cooking method used by indigenous New Zealanders. In fact, all Polynesian people have some version of the hangi. The New Caledonians have the "bougna", the Fijians the "lovo", the Samoans the "umu" and the Hawaiians the "luau". Apparently the Peruvians have a version of it too! See the comment to an earlier video on this channel. The cooking technique involves heating up stones over a fire and using them as the heat source in the bottom of a pit to cook food, which is placed above in a basket.

The food is buried, so to speak, as soil is placed over the food, which is protected by wet cloths. The moisture in the cloth adds steam to the cooking process. Laying soil over the hangi lets it retain heat and steam during the cooking process. This is an ancient way of cooking. Archaelogists have found hangi stones dating back millenia. Isn't it interesting that indigenous people around the Pacific chose not to heat their food directly, with high heat, but indirectly, with hot stones. Direct high heat barbecuing involes a slight cancer risk, both from charred meat and flare-ups (oil from the meat setting fire). The native people probably realized somewhere along their long history that direct high heat wasn't a good idea in the long term. Hangi's take much preparation and labour. This is a time and labor intensive way of cooking! It may take up most of the day cooking! It's an inefficient way of cooking to - first heat stones, then the stones heat the food. Despite this, the Maori hungi continues popular enjoyment. And continues to be "laid" by Kiwis (New Zealanders). This is because the taste of the food is unique and delicious.

If it weren't, folks wouldn't be spending so much time and effort in making food this way. The best guide for making your own hangi is at the link below. It is a paid guide, but you do get email support from someone who has Maori roots and is an expert on building the hangi. The product also comes with an automatic refund on request for two months (60 days) after purchase. Here are a few tips when making your own hangi. * Don't hold a hangi if there are fire restrictions in place. * Let your close neighbours know ahead of time. * keep the fire and cooking pit away from buildings and trees in case of smoke or fire damage. * Use dry wood; don't burn rubbish or wood that has been treated or painted. * If there are kids around, provide adult supervision for the fire and cooking pit. * Cooking time depends on the number and size of heating rocks, the amount and size of food baskets, the size of the largest meat joint and the amount of water added. Cooking times can be as long as 3 to 4 hours. As a guide, place a large uncut potatoe on the top of the food basket in a separate parcel that is more conveniently accessible.

Check that this potato is cooked through to judge whether the food below is properly cooked. Also, when the food is unpacked, check the center of the meat is cooked through. Maori hungis (sometimes spelt that way as that's the way they're pronounced) are such an important part of Maori culture, and by extension New Zealand culture, that they are present at important events. The video mentions marriages and deaths, but there' also the Maori New Year (Matariki) and rugby tournaments. Air New Zealand had a Maori hungi food handout recently at Los Angeles Airport (LAX) as part of a NZ promotion. A Kiwi actor in LA recently put down a hangi for his invited guests. The Maori hungi, far from being a redundant ancient method of cooking, is very much alive today. Modern day innovations have been introduced to the traditional cooking method. For example, steel wire baskets now replace the old flax baskets for containing the food, and iron bars may be used instead of volcanic stones. However, the basic process of subterranean cooking is the same. It's stood the test of time, and will continue to be a part of New Zealand culture into the future.

Traditional Maori Hangi and get together in Armadale. Prepaid Event - Perth Singles Meeting Singles (Perth) | Meetup Traditional Maori Hangi and get together in Armadale. Prepaid Event Saturday, November 28, 2015 No location was chosen Address will be sent via text/pm on or about the 27th – 28th November Hangi is a traditional New Zealand Maori method of cooking food using heated rocks buried in a pit oven. It is still used for special occasions. Traditional preparation of a Hangi involves digging a pit in the ground. Stones are heated adjacent to the pit in a large fire and once the stones have been heated, they are separated from any ash and placed at the bottom of the pit. Prepared baskets of food are then placed on top of the stones, before covering everything with earth and allowed to cook for several hours. Today there are many developed and improved methods of Hangi ingenuity that have succeeded to coincide with future development and regulations that often, like the stones themselves, have been handed down for generations. On our traditional Maori lands, specific to where I come from, still use earth, wind and fire.

Today methods have changed and most now make use of modified beer kegs, commercial heating ovens and tanks, most of which use gas. These methods are what we would call. . . . . pressure cookers. Easy to set up, control and literally no hard work involved. I use very similar methods to the traditional way. Instead of rock, I use about 150kg of iron, heated from 0-800deg+ in 15mins, and still dig a hole in the ground and prepare the food the way I was taught by my father. Typical food: Pork, beef, lamb, chicken (and stuffing), potatoes, kumara (sweet potato), pumpkin and mums traditional home made old school steam pudding (but that’s not gunna happen lol!), along with various salads and home made fried Maori bread. Plan is: Friday 27th : Prepare vegetables (not to mention a few beers along the way). Potatoes, pumpkins and sweet potatoes are prepared and soaked in water over night. Saturday 28th: 12.00pm. Michael (and myself shhh!) will dig and prepare the hole.

All meat prepared, salted and foiled, final preparation of vegetables and baskets foiled. 2.30pm (approx). Irons will be heated. 3.00pm (approx). Hangi will go down. This is the most critical stage working around heat of approx 800deg. We cannot afford to loose heat, so timing and procedure has to be strictly adhered to. Safety first. The Hangi will be down for approx 3hrs or just over. During this time it’s a relax, relief and a beer or two. Make fried bread. 6.00pm approx. Hangi will be lifted (this will be my most stressful time…and im not joking! Get this wrong and its all over!!), catered and ready to serve about 6.30pm. So here’s the deal - Interested then RSVP - Got your taste buds going then text me on[masked] or PM (Private Message) me for payment details.

Cost $26.00 per person - Cost covers meat, vegetables, ice and the transfer and return of about 200kg of gear and equipment from my place in Gosnells to Armadale - BYO drinks, small plate to share but not necessary - We may also have fire pit and marshmallows but depending on the weather/heat/fire restrictions - Max 30 guests. Private residence. I will be running this event on another meetup so numbers here are limited. Be quick or you will miss out - Bring music, tunes, ipads etc - I have already sent out private invitations. Their RSVP is 7th November. If by this date numbers are inadequate, I will open the list and make up the numbers here - Final RSVP date is 17th November 6.30pm - All payments required by 21st November - Refund in full. Only if - 1. The fire restrictions prevent use from going ahead - 2. Inadequate guest numbers/payments - Unless of the fire restrictions or inadequate guest numbers/payments, there will be no refund if you change your RSVP after you have made payment.

Please find a replacement - If you have been sent a Private Invitation and RSVP "YES", your RSVP has been accounted for. Please do not RSVP here as I want the listing open to other members. Thanks - Location for this meetup is a private residence in Armandale (not my place in Gosnells). Address will be sent via text/pm on or about the 27th – 28th November - Start time is around 4.30pm but most welcome to come early - This event is outside so bring mozzie cream/spray and something warm to wear during the evening - Sleepover: Limited numbers via prior arrangement - I am working on a contingency plan if this event is cancelled If you are keen to see the Hangi go down then come along and watch, take pics, video. I have spent hours and hours behind the scenes organizing this meetup and i'm not even half way there yet. I was not going to list this event for another week or two but the timing to complete final preparations is critical due to the busy Xmas season on the horizon We have a fire permit but the gods have the last say. “Lets get together, lets have the biggest and best eva food feast and lets enjoy a MASSIVE evening”.

I look forward to seeing you there Yes the last quarter, such fantastic drop kick , and entertainment plus for Kiwis 0 · November 3, 2015 A former member Hi all. Sorry but i have received bad news from NZ and may have to do an emergency dash back to NZ by the end of this week. If this is the case i will be back by the middle of November, but there will be no time to even start processing payments, not to mention the huge job to execute this event and be only at half mind set by the time i return. I will make a sad decision to cancel the hangi, but have a BBQ instead, same date and time slot. Members Paid will be reimbursed on my return. I will make a final decision by the end of this week. Regards Johnno 0 · November 3, 2015 Sorry to hear that Johnno. Hugs and positive energy your way xx 0 · November 3, 2015 A former member Thankyou Taz xx and Jola xx so much support coming through from meetup today it's crazy. Thankyou 1 · November 3, 2015 Sounds absolutely awesome!

Good on you for all the hard work in preparing this event. My mouth is watering! Yummy but why no mummas steamed pudding?!!! Haven't had steam pudding since years ago in UK 0 · October 25, 2015 A former member Mum is in NZ and its an old ladys recipie. If you want steam pudding youd hv to fly to my mums in NZ. Hahaha only way to go. Yeah!!! DAMM!! 1 · October 26, 2015 Hey Pam. Very nice of you. What time is late? 0 · October 21, 2015 A former member Hi Pamela I will make arrangements to pick up Ana. Ana wants to see the hangi preparations and lifting of the food from the ground. Thank you for your support. Look forward to seeing you later that evening for a well earned "kai" time. Johnno 0 · October 22, 2015 Thanks for the offer Pamela. I saw Johnno has explained already .

:-) 0 · October 22, 2015 A former member Sounds wonderful, and credit to you for all the work you've put into organising it. Unfortunately I've got visitors from interstate that weekend so won't get there. 0 · October 18, 2015 Hangi - home Hangi Export (PDF) The Hangi Figure 1: The Hangi is a traditional dish of the Maori culture. Note. From The Hangi of the Maori. Retrieved 1 May 2012, from In New Zealand we are lucky to have a wide variety of cultures present. Every culture has different traditions as part of their culture, including dishes of food.The traditional dish I have chosen is the Hangi, a cultural dish of the Maori indigenous people of New Zealand. This is more a type of a dish than a specific food, because many different foods can be cooked in this specific way to create the 'hangi dish'.The hangi method of cooking is similar to that of a pressure cooker, as the food is cooked by hot steam which is trapped under the ground (Bawden, 1999). Figure 2: Building a Hangi underground. Note.

From Hangi - Traditional Maori Pit Oven. Retrieved 1 May 2012, from The method of creating a hangi includes digging a large pit in the ground, and building a fire in the hole. Stones are placed in the hole on top of any firewood, and heated up with the fire. Stones are used because they easily retain their heat once the fire has gone out. The food is then placed on these stones and steamed to cook through. Big pieces of foliage and then soil were used initially, and placed over the foods so the steam was unable to escape and left for about three hours (Bawden, 1999). In thermal areas of New Zealand the early Maori used the natural hot pools and steam of the land to cook their foods in hangi ovens (A. Hudson, personal communication, 4th May 2012). History of the Hangi The hangi was the initial way of cooking food for the Maori culture, and dates back to before they arrived in New Zealand. The homeland of the Maori before they journeyed to New Zealand was likely to be a small island in Central Eastern Polynesia (Leach, 2010).

Archeologists and ongoing research has discovered that this culture identified starchy foods available to them, such as root crops and starchy fruits (bananas and breadfruit) as "kai", the essential foundation of the meal (Leach, 2010). Accompanying this "kai" component of the meal was usually fish or shellfish, a type of apple common to that area or bananas and a starchy pudding (Leach, 2010). These meals were cooked in large earth ovens (now known as hangi ovens) appropriate to the size of the meal (Leach, 2010). If a special occasion amounted and a feast was required, larger animals such as dogs, turtles and pigs were cooked in larger sized earth ovens (Leach, 2010). This tradition of cooking carried through to the Maori of New Zealand, where archaeologists working on New Zealand sites where Maori first lived, found the same earth ovens. The earth ovens first found in New Zealand were often found to be larger, because the food available to eat here was bigger, such as Moa and seals.

Smaller earth ovens were also found to cook smaller foods such as fish and kumara (Leach, 2010). As time went on, and the foods initially eaten (Moa and seals) became more scarce and even extinct, the size of the earth ovens decreased, as observed by French settlers in 1772 (Leach, 2010). As the Maori culture developed, including the different foods they ate, the traditional way of cooking food still remained. Importance of the Hangi The hangi method is also known as 'tao' cooking (Burton, 1982), and was the preferred method of cooking for larger family groups or celebrations, due to the ease of this method (compared to boiling or open fire), and how effective it was (Burton, 1982). Foods that were commonly cooked in the Hangi once the moa and seal numbers decreased included pork, mutton, chicken, fish and shellfish, potatoes, kumara, pumpkin, cabbage and other tree roots and vegetables available. Maori people standing alongside their hangi pits (around 1910-1919).

Note: From National Library of New Zealand. Retrieved 12 May 2012, from The hangi was very spiritual, and as Maori are spiritual people, they only took enough food from the land or sea that was needed. The food they hunted and gathered was seen as 'gifts' from Tangaroa - the God of the Sea, and Tane Mahuta - the God of the forest and prayer always ensued. (A. Hudson, personal communication, 4th May 2012). A traditional practice in Maori culture was that nobody could walk over the hangi mound while the food was inside cooking, otherwise the food was deemed as "spoiled" and unable to be eaten. Maori also believed that if a hangi was not properly cooked, then it was shameful and a disgrace to the community. It also meant that an impending disaster was likely to occur. This belief is still held by many Maori people today (A. Hudson, personal communication, 4th May 2012). A changed diet The consumption of the Hangi meal has changed drastically from the time it was first used until now.

Initially, the hangi was used by the Maori to cook any foods they could find that was edible. Once the Europeans settled in New Zealand and brought with them new foods, Maori had an increased selection of foods to choose from and cook in their Hangi ovens. With introduced foods also came introduced cooking methods, and another method of cooking - a camp oven was implemented by the Maori. This method did not overtake the Hangi method, but was used alongside it, as it was easier to cook everyday meals compared to a larger feast which the Hangi was now more appropriate for (Leach, 2010). This in turn is now how the Hangi is consumed today - mostly in Maori ceremonies or celebrations where a large group have gathered. In a study completed on Maori, Hangi was consumed only three times on average per year. (Rush et al, 2010). Modern day Hangi meal. Note: From Go Rentals: Hangi - earth cooked feast!

Retrieved 10 May 2012, from Due to the modernisation of New Zealand and the Maori culture, and the development of many food and cooking industries, the Hangi is not needed to cook food, unless people want to celebrate in a traditional Maori manner (A. Hudson, personal communication, 4th May 2012). Today, most of the foods which were once feasted on by the Maori people are now virtually ignored (Burton, 1982). This is due to the introduction and availability of European foods. With the ever-growing selection of highly processed, easily accessible foods, the foods which were once part of the Maori staple diet and had to be hunted and gathered for, are not eaten (Burton, 1982). Foods such as fern-root, bull-rush, pigeon, tui and parrot are no longer needed to be eaten today, so the types of foods that are now cooked in Hangi is very limited. The typical Hangi now usually composes of pork, chicken, kumara, potato, pumpkin, and other vegetables such as carrots, peas and watercress.

The main factor that has influenced these changes is the urbanisation of the culture since the arrival of the Europeans and the accessibility to foods. Gatherings of Maori today usually contain a Hangi, but can also include processed foods. (Putra, 2010), (Health Ed, 2010). Result of a changed diet - how the modern consumption patterns of the hangi affect the health of the Maori population Food has always been an important cultural aspect to Maori in social gatherings and seen as a sign of hospitality and generosity. Traditionally, celebrations The Hangi is a healthier food choice. Note: From The Hangi of the Maori. Retrieved 1 May 2012, from were always marked with a Hangi (A. Hudson, personal communication, 4th May 2012). Modernly, at Maori meetings / celebrations there is usually a lot of food available, but instead of just a hangi there is usually savouries, cakes and takeaway foods available to eat - all high in fat, sugar or sodium (A. Hudson, personal communication, 4th May 2012).

The hangi is a relatively healthy way to prepare food, as food is steamed until cooked through (Putra, 2010). This decreases any fat which may be added by cooking in oils or butters. Many of the foods traditionally cooked in the hangi are low in fat, and any fatty meats were usually removed (Putra, 2010). Maori were once seen as being healthy and strong, but now there is huge concern over Maori obesity numbers, with a large burden that the Maori people have taken on the worst of the European eating habits. As a result of this, high levels of obesity, heart disease and diabetes are prevalent in Maori today (Putra, 2010). In the 2008/2009 Adult Nutrition Survey, 44.7% of Maori were classified as obese (Ministry of Health, 2011). This is due to many factors, but diet is a huge contributor. The change in Maori diet from healthy alternatives such as hangi which has decreased in consumption patterns, to increasing consumption of processed foods high in saturated fats, sugars and sodium has led to this dramatic increase in obese Maori today.

Instead of being "hunter / gatherers" like their ancestors, Maori today are consuming large amounts of convenient foods, which are usually high in saturated fats (Science Media Centre, 2008). Saturated fats are large contributors to conditions such as obesity and cardiovascular disease. In a study performed to identify differences in the diets of Europeans and Maori living in New Zealand, Maori were shown to consume less carbohydrate, fibre and calcium in their diets and more protein, fat (including saturated) and cholesterol than European men and women (Metcalf et al, 1998). The differences in the diet of Maori and European people in New Zealand are a large part of the health issues concerning Maori people today. Commonly eaten fast food chain McDonalds. Note: From The Globalisation of Fast food - Behind the brand McDonalds. Retrieved 1 May 2012, from Commonly eaten fast food KFC Foods like these have replaced the traditional hangi meal at celebrations. Note: From KFC logo wikipedia. Retrieved 12 May 12, from The key idea is that the Maori culture have always eaten the food that is available to them.

Traditionally, it has been meals from the land and sea, and cooked healthily in a Hangi. But now, almost every food is available to Maori, with convenient foods usually being the cheaper or easier options, but also the highest in saturated fats, sugars and sodium. The decreased consumption of the hangi has contributed to the increased consumption of everything else available, and ultimately the rise of a highly unhealthy and overweight Maori population that is prevalent today. References Leach, H. (2010). From Kai to Kiwi Kitchen. Dunedin, New Zealand: Otago University Press 2010. Burton, D. (1982). 200 Years of New Zealand Food and Cookery. Wellington, New Zealand: Reed Publishing. Bawden, P. (1999). Food and Culture in New Zealand. New Zealand, New House Publishers Ltd. Awa Hudson, 4th May 2012. Rush, E.C., et al. (2010). Traditional foods reported by a Maori community in 2004. Mai Review 2010.

Retrieved 24 April 2012, from Putra, N.T. (2010). Hangi Maori Earth Oven. Retrieved 1 May 2012, from __ Health Ed. (2010). Healthy Weight for Adults / Tinana Ora mo te Pakeke. Retrieved 1 May 2012, from __ Ministry of Health. (2011). Obesity Key Facts and Statistics. Retrieved 1 May 2012, from __ Science Media Centre. (2008). The Maori Diet and its Impact on Health. Retrieved 29 April 2012, from __ Metcalf, P.A. et al. (1998). Dietary intakes of middle-aged European, Maori and Pacific Islands people living in New Zealand, The New Zealand Medical Journal, 111(1072):310-313. Retrieved 29 April 2012, from __ New Zealand Food & Maori Food | The Hangi Pit Message Welcome to Hangi Pit Fish and chips is the New Zealand way.

It is quite safe to say that all Aussies have in the past put on their best accent and tried their hardest to say the famous words 'Fush n' Chups'. Many don't know though, what the Fish and Chips, as well as other traditional Kiwi foods mean to the New Zealand culture, as well as how much us Kiwi's love to eat. This is why we have created the Hangi Pit. We have brought traditional maori food to the Gold Coast to educate and show all you Aussies how amazing our food really is. Hangi Means 'earth oven' and is a traditional method of cooking maori food. An earth oven is literally when you dig a hole or pit in the ground, light a fire in there, get the rocks and the coals really hot, and then cook your food in the pit with the dirt covered up on top. To find out more about traditional maori food and the hangi along with other New Zealand delicacies, check out our maori food and New Zealand food pages. They will get your mouth watering.

The Hangi Pit is in three separate locations throughout the Gold Coast and Brisbane: Pacific Pines/Oxenford Springwood Everton hills The Hangi Pit is, at the moment, souly a Kiwi takeaway restaurant serving all food in takeaway containers. These foods include the best fish and chips, fresh New Zealand Seafood, Fried Bread, Burgers and the 'Hangi in a roll'. We do welcome you to sit at the few chairs and tables we have provided, however there are not many so currently don't plan a dine in dinner. In the coming months we are expanding our Everton Hills and Springwood restaurants into a dine in setting, where you can sit down and enjoy your Kiwi food in comfort, on a real plate, with the best kiwi service on the Gold Coast and Brisbane. Most the food on premises is cooked out the back of the restaurant in approved Kiwi Hangi ovens, to ensure the Kiwi locals feel at home. We do also have a fryer where we can fry up the best fish and chips in Southern Queensland.

To check out our great range of Kiwi fish and chips, New Zealand seafood such as Paua seafood and Kina seafood, as well as the famous Hangi cooked meat and veg', have a look at our mouth watering, easy on the wallet menu, it is sure to get you in the car and moving towards one of our three locations. After opening in 2013, the Hangi pit has built a strong regular customer base with many Kiwi's and Australians shuffling through the door every day, some of which have been generous enough to leave us some kind words and refer us to their friends. Check our reviews page to find out what our happy, full and satisfied customers from all nationalities say about our three growing takeaway Kiwi Restaurants. Close Shop 7A, 14 Studio Drive Oxenford

Question: Hangi is a traditional New Zealand Maori method of cooking using a?
Answer: Pit