Hāngī
Hāngī (Māori: [ˈhaːŋiː]) is a traditional New Zealand Māori method of cooking food using heated rocks buried in a pit oven, called an umu. It is still used for large groups on special occasions, as it allows large quantities of food to be cooked without the need for commercial cooking appliances. == Process == To "lay a hāngī" or "put down a hāngī" involves digging a pit in the ground, heating stones in the pit with a large fire, placing baskets of food on top of the stones, and covering everything with earth for several hours before uncovering (or lifting) the hāngī. Hāngī experts have developed and improved methods that have often, like the stones themselves, been handed down for generations. Common foods cooked in a hāngī are meats such as lamb, pork, chicken and seafood (kaimoana), and vegetables such as potato, kūmara (sweet potato), oca (referred to as "yams" in New Zealand), pumpkin, squash, taro and cabbage. A hāngī pit is dug to a depth of between 50–100 centimetres (20–40 inches), sufficient to hold the rocks and two stacked baskets of food.