Hangi / Oomu
May 16, 2015
- Prep: 10 mins
- Cook: 8 hrs
8 hrs 10 mins
- Yields: 5
1Hangi or Oomu traditional Maori/Islander cooking in ground.
2Inspired by the post a couple of weeks back with the hangi parcels in alfoil.
3I tried this in a 6L cooker, young banana trunks (you could use celery instead) to keep everything out of the juices, layer up the meat and vege's.
4I didn't have any pork so put bacon on the top to add the flavour, banana leaves around the edges and on top.
5Just 1/4 cup of water in the bottom, on low about 8 hours.
6Lots of juice which I strained and turned into gravy.
7It was very close to a proper hangi flavour yum.
8Someone mentioned using smoke essence in the last hangi post which might be a good idea.
9So much easier than digging a hole in the ground and heating up rocks!!
Submitted by Shannon Siebel
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