How To Cook A Hangi In A Multi Kai Cooker

Cooking a hangi is a traditional Maori method of cooking food in an earth oven. It involves burying the food in a pit, covering it with hot stones, and letting it cook slowly over a period of several hours. The result is a delicious and tender meal that is full of flavor.

If you don’t have access to an outdoor space for a traditional hangi, you can still enjoy this cooking method using a multi kai cooker. A multi kai cooker is a portable version of the hangi pit that allows you to recreate the traditional cooking process anywhere.

To cook a hangi in a multi kai cooker, you will need a selection of meats, vegetables, and herbs. Some popular choices include lamb, chicken, potatoes, kumara, pumpkin, and cabbage. The meats and vegetables are wrapped in muslin cloth or foil to keep them moist and to prevent them from sticking to the hot stones.

How To Prepare A Hangi

Preparing a hangi is a unique and traditional way of cooking food that originated from the indigenous Māori people of New Zealand. A hangi involves cooking food in an underground oven using heated rocks, creating a delicious and smoky flavor. Follow these steps to prepare a hangi using a multi kai cooker.

Step 1: Gather the Ingredients

Before you begin, you will need the following ingredients:

Meat (such as lamb, pork, or chicken)
Vegetables (such as potatoes, kumara, carrots, and onions)
Seasonings (such as salt, pepper, and herbs)
Extra flavorings (such as garlic or lemon)
Water

Step 2: Prepare the Stones and Fire

Start by heating a set of volcanic stones in a fire or using a gas burner until they are red hot. This process usually takes around 1-2 hours. While the stones are heating, you can prepare the fire pit or multi kai cooker by creating a bed of hot coals.

Step 3: Assemble the Hangi

Layer some wet sacks or damp cloths on top of the hot coals to create a steam barrier. Place the heated stones on top of the sacks, ensuring they are evenly distributed. Arrange the meat and vegetables on top of the stones, making sure they are well-seasoned and positioned to allow the steam to circulate evenly.

Step 4: Cover and Cook

Cover the hangi with more wet sacks or damp cloths, followed by a layer of soil or sand to create a seal. This will help retain the steam and heat during the cooking process. Leave the hangi to cook for approximately 3-4 hours, depending on the quantity and type of food being prepared.

Step 5: Unearth and Serve

After the cooking time has elapsed, carefully remove the covering and uncover the hangi. Use gloves or tongs to lift out the hot stones, then transfer the cooked food onto serving dishes or platters. The meat should be tender and juicy, and the vegetables should be cooked to perfection.

Now you are ready to enjoy your delicious hangi! Serve it with some traditional Māori accompaniments, such as rewana bread or a side of pikopiko fern shoots. Don’t forget to share this unique culinary experience with your family and friends!

Preparing the Meat

Before cooking a hangi in a multi kai cooker, it is important to properly prepare the meat to ensure it is tender and full of flavor. Here is a step-by-step guide on how to prepare the meat for your hangi:

Choose the type of meat you want to use. Traditional hangi meat options include lamb, pork, and chicken.
Trim any excess fat from the meat. This will help prevent flare-ups during cooking.
If using lamb or pork, marinate the meat overnight to enhance its flavors. A popular hangi marinade includes a mixture of soy sauce, honey, garlic, ginger, and herbs.
Season the meat with salt and pepper, or any other desired seasonings. This will add additional flavor to the meat.
Wrap the meat in aluminum foil or banana leaves. This will help retain moisture and prevent it from drying out during cooking.
Place the meat in a cool place or in the refrigerator until you are ready to cook the hangi.

By properly preparing the meat, you can ensure that it will be tender, juicy, and bursting with flavor when cooked in a multi kai cooker hangi.

Preparing the Vegetables

Preparing the vegetables is an essential step in cooking a hangi. The vegetables will cook alongside the meat, absorbing the delicious flavors and becoming tender and flavorful themselves.

Here are the steps to prepare the vegetables for your multi kai cooker hangi:

Gather the Vegetables

Start by gathering all the vegetables you’ll be using. Traditional hangi vegetables include potatoes, kumara (sweet potato), pumpkin, carrots, and onions. You can also add other vegetables like cabbage, cauliflower, and broccoli if desired.

Wash and Peel

Thoroughly wash all the vegetables to remove any dirt or debris. Peel the potatoes and kumara, and remove the skin from the onions. Leave the skin on the pumpkin and carrots as it will help protect them during cooking.

Cut into Chunks

Next, cut the vegetables into large, uniform chunks. Aim for pieces that are approximately the same size to ensure even cooking. Larger chunks are ideal as they will hold up well during the long cooking process.

Tip: You can leave the potato and kumara whole if they are small in size, or if you prefer a more rustic presentation.

Season with Salt and Herbs

Season the vegetables with salt and your choice of herbs or spices. A generous amount of salt will help enhance the flavors, while herbs like rosemary, thyme, or oregano can add aromatic notes. Feel free to experiment and use your favorite seasoning blend.

Remember: The smoke from the hangi will infuse the vegetables with additional flavor, so keep the seasonings simple to let the natural flavors shine through.

Once your vegetables are prepared and seasoned, they are ready to be placed in the multi kai cooker alongside the meat. Follow the cooking instructions for your specific multi kai cooker to ensure the perfect hangi experience.

Cooking the Hangi

Once you have prepared the hangi pit and gathered all the ingredients, it’s time to start cooking the hangi.

1. Start by lighting a fire in the hangi pit. Use wood or charcoal and ensure it burns down to a hot bed of embers.

2. While the fire is burning, prepare the hangi baskets. Line the baskets with wet burlap sacks or large banana leaves to prevent the food from sticking.

3. Next, arrange the food in the hangi baskets. Start with the meat, such as lamb or pork, as it takes the longest to cook. Season the meat with salt and pepper, and any other desired spices or marinades.

FAQ

What is a hangi?

A hangi is a traditional New Zealand Māori method of cooking food using heated rocks buried in a pit oven.

What is a multi kai cooker?

A multi kai cooker is a modern version of the traditional hangi pit oven, designed to make it easier for people to cook a hangi in their own backyard or at events.

How does a multi kai cooker work?

A multi kai cooker consists of a metal frame or box with multiple compartments for different dishes. A layer of heated rocks is placed at the bottom of the cooker, and then food is placed on top of the rocks. The cooker is closed and the food is cooked by the heat radiating from the rocks.

What are the benefits of using a multi kai cooker?

Using a multi kai cooker makes it easier and more convenient to cook a hangi, as it eliminates the need for digging a pit and managing an open fire. It also allows for cooking multiple dishes at once, saving time and effort.