Hāngī

[4][5][6] A hāngī pit is dug to a depth of between 50–100 cm (20–40 in), sufficient to hold the rocks and two stacked baskets of food.

[4][5] Meanwhile, the food is prepared and placed in wire baskets lined with either puka, banana or cabbage leaves, or aluminium foil.

[4][5] Prior to colonisation and the introduction of metals and wire, food was laid between bark, large leaves and other vegetation.

Wire baskets became widely used in the early 19th century, with sacking and cloth replacing leaves and bark as the covering of choice.

[7] In the early 21st century, gas-heated stainless-steel "hāngī machines" are sometimes used to replicate the style of cooking without the need for a wood fire, rocks and a pit.