Preparing your very own traditional Hangi is really a major undertaking! ***Alert*** If you are not at all competent in Hangi preparation there are a large amount of important things to consider plus plenty of technical phases around the process, which if you’re just marginally off, will absolutely destroy your Hangi ordeal. The next few paragraphs contain a quick summation of how to make a Hangi. It is under no circumstances a comprehensive guide, however it’s going to provide you with a good idea of precisely what is required.

Obtain the required tools and supplies. The basic material you are going to need is some sort of Hangi basket (or even several), Hangi rocks (or alternative), food, wood, large cloths and / or blankets along with shovels for digging.

Locate a good place to cook the Hangi and proceed to dig the Hangi pit. You should be very careful while selecting your spot since not all soil will be appropriate for Hangi cooking. Remember to take into account the particular length and width of your Hangi basket before digging your Hangi pit.

Build up the open fire placing the rocks in the ideal position to ensure they will get the most heat possible out of the flames. You’re gonna want to ensure that you’ll have the right amount of wood so that you can heat up the rocks for long enough to make it possible for them to thoroughly cook the food.

Whilst the fire is burning this is usually the time to pack the Hangi basket with the food you intend to heat. Not all meals are suited and you shouldn’t forget to protect the basket to help prevent burning, but not too much so that no heat can get through. The measurements, height and width of the Hangi basket is going to have a direct impact on how your Hangi will turn out, therefore make sure you do everything correctly. It is also very important for you to make sure that the basket is canopied and your food layered throughout your basket to obtain the best possible cooking.

Once the rocks have reached the highest heat quickly move all of them into the Hangi pit. Position your baskets on the top and layer the protective coverings over your baskets. Hastily cover the Hangi with earth.

Depending on the size of the meal in addition to the temperature source chosen, wait two to four hours for the Hangi to do it’s thing. Continually check to ensure no leakages or vents. Sit by, relax and enjoy a cup of tea whilst appreciating all of your work. Above all pray like heck that you have implemented it all the right way!

After sufficient time has passed uncover the Hangi very carefully. Transfer to the bench and then dish it up. In most cases Hangi food is laid out for everyone to help themselves, although this will be your choice of course. Separately bundled fundraising Hangi packs or business operations will probably have a somewhat varied strategy. Best of luck and enjoy!

Concerning this writer: Neville Rangi-Tane Pettersson has created the only detailed guidebook on how to Hangi in the world. To discover how to do a Hangi the correct way see the website now.

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