In New Zealand, our natives, the Maoris have adapted their version of volcano cooking called the Hangi.
I was teaching my ESOL adult students what a Hangi is.
was pleasantly surprised that In South America, they also cook food in a
similar way. In Peru, Felecites tells me they call it Pachamanca, and in Chile, Monica says they call it Curanto. My Samoa students call it Umu.
In my other blog, annkschin.blogspot.com, I wrote about Hangis and my book, Mail order Bride., and short story, Nadine in
various posts, but I didn't have a closeup photo. Here I am fortunate
that Ngarimu's cousin invited me to take as many photos as I wanted.
Here are pix of the hot pit.
for a storm, chicken, pork, mutton, potato, kumara, pumpkin, cabbage,
wholesome food cooked on site. Food wrapped in paper and alumnium foil
placed in a basket and steamed in the ground for hours from hot stones.
Maoris got this idea of a hangi from the hot thermal volcanic grounds
where eggs can be boiled by lowering into thermal pools. In a Hangi, a
big pit or more than one square yard is dug in the ground. Timber is
burned, and stones are heated. The baskets of food are put into the pit
and covered with jute sacks. Dirt is dug on top of the pit. The food
takes a few hours to cook. It looks like a smoking volcano.