Māori hāngī earth-oven feast

Background

Hāngī is the traditional Māori way of cooking in New Zealand: heated stones are placed in an earth pit (umu) and the food is buried to steam and roast; it is still used to cook for large groups on special occasions. A fire burns for three or four hours to heat the stones to 600–700°C, and the food cooks for two to four hours. As early as the early 19th century, wire baskets replaced leaves and bark, and later sacking and cloth were used to cover the pit. Earth-oven cooking is common across Eastern Polynesia, including the Cook Islands and the Society Islands.

Local customs

Usually shared at Māori cultural performances or gatherings on a marae

Religion & beliefs

• On a marae (Māori meeting ground), follow your hosts' customs
• there is often a welcome ceremony (pōwhiri) before you enter.

Travel tips

• The evening programmes at Māori cultural villages in Rotorua often include a hāngī meal and a performance
• book ahead. Prices and opening hours are set by each venue
• popular places often have queues, so go outside peak mealtimes.