Recipe: Slow Cooker Hangi
Just like a real Hangi, there are countless derivations you can use with this modern take on the traditional Māori cooking method. Some add such things as Liquid Smoke to give it that smoked flavour, while one experimenter even added some earth to the bottom of the slow cooker to lend some authenticity – check out his YouTube clip here. Regardless of the method you choose, just remember that all good things take time.
*Per Serving (slow cooker should hold 2-3 Hangi packages):
- 1 Chicken Thigh or Drumstick
- 1 Pork Strip or Chop (or Lamb Chop)
- 1 ball of stuffing (ripped up bread, mixed herbs, salt, pepper, chopped onion and 1 egg all mixed together in a ball)
- Potatoes, kumura, carrots and pumpkin
- Cabbage leaves
- Salt and pepper
Option: Beef Brisket also works well under slow cooking method.
1. Place meat, vegetables and stuffing on a cabbage leaf and season with salt and pepper, then wrap up in the leaf and then wrap in tin foil securely. Handy tip: many preparing this dish recommend using a double layer of tin foil to avoid leakage.
2. Place 6-8 small rolled up balls of tin foil in the bottom of the slow cooker and pour in water to just cover the balls.
3. Place packages of meat and vegetables on top of tin foil balls.
4. Place damp Tea Towel over the top of the crock pot with the sides hanging down outside and place lid on top.
5. Cook for 6-6 ½ hours on High. Do not lift lid until time is up.
Photos and recipe by Kay Mconie, via the The Breeze website.