Maori Hangi, a centuries old way of cooking food in underground steam ovens, and for a successful hangi you need good rocks & good wood, to get the correct heat. You can also cook Hangi in more conventional ways today which can still come out just as delicious as the ground hangi.

Ingredients:
2 large kumara or 4-6 potatoes or a combination of both,
4-6 pieces of pumpkin, cut to a similar size as the kumara/potato,
Watercress, Puha or Cabbage,
4-6 pieces of pork strips or chops,
(You can choose chicken, pork, chops, or a combination)
Bread stuffing: 
(Simply combine approx 3-4 cups of breadcrumbs, melted butter, sauteed onion, and dried mixed herbs) ‘or the way you make it’.
METHOD:
Prepare your vegetables and stuffing.
Place 1/2 to 1 tsp (no more than a tsp) of manuka chips under the rack within your roasting dish.
Layer your meat and vegetables onto the rack and place the lid top.
Place the roasting dish onto your stove top, turn the element onto high, and let the chips burn for 10
mins. Then, lift the lid and pour in 1-2 cups of warm water into the roasting dish.
Place the dish into your oven on 160°C. Leave for 30 mins to 45 mins.
Remove the roasting dish from the oven. Check that there is still enough water on the bottom of the roasting dish (one to two cups)
Add the stuffing and watercress, puha or cabbage to the roasting dish.
Make sure to add 1-2 cups of water into the wrapped watercress.
Put the lid back onto the roasting dish, and place back into the oven.
Cook for a further 45 mins to an hour and a half, always ensuring that there is sufficient water at the bottom of the roasting dish.
When the meat and vegetables feel tender, your hangi is ready to eat.
Enjoy with a hot loaf of Rewena bread.