This is really awesome. Im from South Africa and hope to be moving to NZ before end of this year. Adding one of these to the ol shopping cart for sure. Great video. Cant wait to make a hangi for myself and family one day soon. Love NZ and cant wait to be there
I bought mine & just got it yesterday, I followed the instructions to the letter with a few extras to add to the instructions. don't boil the water use "HOT TAP WATER", the sticks "activate" better this way, after the intended cooking time I added 5 plus minute's on the heat, then turned off the heat leaving to sit for 10 minutes letting the food MARINATE without touching the lid. This last part is "CRITICAL" to the cook. Also I'm not a fan of the cabbage, I think it soaks up too much flavour from the meat. Also try not to "OVERPACK" the trays with too much food, because you may end up with undercooked food.
Hey, really good video, confident presenter with subtle humor. Kiwi as. Bang for buck these look really good and after watching this we will lilely grab one. For all those that say "this is not authentic hangi" I would say sure, its not, but if it tastes the same who cares right? Theres always a place for the real thing but in the middle of summer with fire restrictions or a quick family catch up this is ideal and a fraction of the cost of the bigger Kai Cookers
That's Not a Hangi " That's a steamed Kai . To get the true Hangi Flavour you need the " Haa , the breath of Papatuanuku the steam That's created by the " Ngi , the hot Stones in closed an buried in Mother Earth , all combined gives the flavourful ensence of the true Haangi .🤙
Chill. Those of us who can no longer dig up thd garden, heat river rocks over fire, put in those back breaking work at 65.. crave the taste of Hangi. We haven't tried it yet, to judge and deny others to do the same..
@@Naha-wg1ek doesn't steaming happen in a ground hangi as well? If I took my stove top Hangi Cooker thingimajigie outside, that would make it authentic too? And to be really authentic, we just get foods that the Maori could gather for the feast, like 250 to 300 yrs ago. NO chicken, pork, beef or lamb, or most vegetables as we know them today. Lets do a side by side comparison of a traditional Maori hangi, and a modern day one with the foods that are available now. You do yours in the ground using traditional foods from 100's of years ago..... and the opposition team can use modern foods, and a stainless steel Hangi pot
What do you reckon would happen if you put fine wood chips in the bottom of the pot instead of the flavour tablets? Also is there much difference in how long different types of meats should cook for, or can this do most if not all in 40 minutes?
Yeah i have known some users of the pot to let the bigger bits of meat cook a little longer. You could pull your veges in top basket and leave the meat longer .. let us know how you go with what cuts of meat... I might try some pork chops this weekend...
@@snackysnackadventures8332 Yeah I am wondering how long I would leave lamb/pork/beef roast in for, and if I were to leave it longer maybe I should consider turning the heat down for that period of time. also considering putting some volcanic rocks in the pot with the water instead of the wood chips haha, not sure how that will go though.
hey bro, i just used the easy hangi and it didnt really taste like a hangi tasted more like a boil up 😂 just trying to find out where i went wrong i added the 2 hanginsticks in the pot put the meat in then vegies on top with cabbage on the bottom of both baskets put the stuffing on top and cooked on high for 10mins then added 5 cups of hot water and cooked for a further 30mins. everything was cooked but didnt get the flavour of a hangi at all just more of a boil up flavour kinda defo tbh 😂😂
@@snackysnackadventures8332 electric bro. not sure about the dates will have to check but just got the thing the other day so assume they allg lol did another test run. same result was bland as more like a quick boil up lol
Thank you thsnk you.. this is the BEST INSTRUCTIONAL and insightful Hangi video Ive seen. I got the flavor pzckets, thought I could use my stock pot and steamers on top. But there may be leakage. The pot and racks cost 210.nzd right now. It was a bit expensive. Can you use the water again for the next hangi, if you freeze it, or its mainly the dry smoke? . Very much appreciated. Thank uou, Sir!❤
Better to follow the 2 tablet per cook instructions...such a good idea for here in Perth with the busy lifestyles.. Busy day at work so quick feeds at night.
How did it work out? I git the packets and my two steamer pots, but it looked like a Harry Potter steam engine just doing regular vegetables..no flavor stick.. I think the smoke needs to be contained in one pot. ???
this was about cooking. Not about how to make life hard. Choose which ever method you like. It is OK to make a stuffing mix from scratch..... or make one from a customary cardboard box. And eat or cook what you like..... that is good too.
True if you have no choice.. But if you dig a hole in the backyard it tastes way better 😏. In the 80s i remember seeing a takeaway shop with a hungi contraption. I think it was in was aroubd rotarua in some small town.. I cant realky.. some place between rotarua and taupo.the ownerhad built an "indoor hungi" device from stainless steel, hed heat the rocks up with a blower and coal the night before till they were redhot and put them in the bottom inside the container, then he had below the rocks an element to continue to produce head if he needed. Then the baskets lined with cabbage leaves and fulled meat, potatoes ect were put in and an insulated lid put on and clamped down.. It wasnt exactly the same but it was close, quite a contraption...i saw it in the early 80s as a kid. @snackysnackadventures8332
Oh Traditional? OK...... now use traditional food from 300 yrs ago before the nice settlers bought their chickens, lamb, pork and beef..... and common vegetables. Use your eel, native rat, native birds, kai moana and natural green leaves, and kumara..... and do it in the traditional manner. Now see who wants to come for a feast. I think I'd go for this new type of hangi in a stainless steel pot with the good food, stuffing and butter.... OMG. And you don't have to dig a f**ken big hole, burn the wood with the rocks mixed in..... in short this is fast. I don't think anyone mentioned anything about traditional. Except you.
but it's quick. Imagine you need to have breakfast to go to your high power corporate job, and you have to go out and dig a fking large hole, light a fire mixed with volcanic rocks and let burn for 3 hours. Then place your food on top of the hot rocks, wrap the food as you cover it in dirt.... and wait 3 to 5 hrs. Uncover the cooked food and eat... another hour. You won't have a job. End of story. Now, using similar equipment as viewed on this video, people use the smokey flavour sticks.... or put a bowl / tray of dirt and maybe some manuka sawdust under the food. Burnt earth and sawdust aroma comes out. In the modern pot method (or oven roaster dish)..... it comes out smelling and tasting like 'hangi'. It is quick(er). And you can still hold down a job.
add smoke and earth taste then..... if it's not salty enough, add salt. Same principle. Other people add earth and manuka flavours to their stove top or oven hangi's, may be you should do the same.
YOU CAN TAKE THE HANGI OUT THE GROUND BUT YOU CAN"T TAKE THE HANGI OUT THE PANTS
Bruh 🤣🤣🤣
dddrrroooiiiii😂😂😂😂😂😂😂😂😂😂
😂🤣🤣🤣😭
😂😂😂😂😂😂😂
😂🤣
This is really awesome. Im from South Africa and hope to be moving to NZ before end of this year. Adding one of these to the ol shopping cart for sure. Great video. Cant wait to make a hangi for myself and family one day soon. Love NZ and cant wait to be there
I bought mine & just got it yesterday, I followed the instructions to the letter with a few extras to add to the instructions. don't boil the water use "HOT TAP WATER", the sticks "activate" better this way, after the intended cooking time I added 5 plus minute's on the heat, then turned off the heat leaving to sit for 10 minutes letting the food MARINATE without touching the lid. This last part is "CRITICAL" to the cook. Also I'm not a fan of the cabbage, I think it soaks up too much flavour from the meat. Also try not to "OVERPACK" the trays with too much food, because you may end up with undercooked food.
Churr bro works great.
Get the camera in close to see what your presenting to your viewers.
Is your pot still surviving? Mine fell apart after just a year! I let them know and they blocked me.
sorry bro but is that oz accent ? would like to know how you define the taste of ? keg hangi above ground hangi all taste like boil up …?
Hey, really good video, confident presenter with subtle humor. Kiwi as. Bang for buck these look really good and after watching this we will lilely grab one. For all those that say "this is not authentic hangi" I would say sure, its not, but if it tastes the same who cares right? Theres always a place for the real thing but in the middle of summer with fire restrictions or a quick family catch up this is ideal and a fraction of the cost of the bigger Kai Cookers
oven hangi all the way, the cabbage smokes and caramelises
Double as a good boil up pot too 👍🏽
I have one sitting in the cupboard and yet to christian it. But after watching this fella, yep gonna give it a go when my friend comes around,
That's Not a Hangi " That's a steamed Kai . To get the true Hangi Flavour you need the " Haa , the breath of Papatuanuku the steam That's created by the " Ngi , the hot Stones in closed an buried in Mother Earth , all combined gives the flavourful ensence of the true Haangi .🤙
Chill. Those of us who can no longer dig up thd garden, heat river rocks over fire, put in those back breaking work at 65.. crave the taste of Hangi. We haven't tried it yet, to judge and deny others to do the same..
Thank You it's Steamed Food.. It's Not a Hangi in anyway you coat It... A Hangi is Done outside Always.. You are Steaming it...
@@Naha-wg1ek doesn't steaming happen in a ground hangi as well? If I took my stove top Hangi Cooker thingimajigie outside, that would make it authentic too?
And to be really authentic, we just get foods that the Maori could gather for the feast, like 250 to 300 yrs ago. NO chicken, pork, beef or lamb, or most vegetables as we know them today.
Lets do a side by side comparison of a traditional Maori hangi, and a modern day one with the foods that are available now.
You do yours in the ground using traditional foods from 100's of years ago..... and the opposition team can use modern foods, and a stainless steel Hangi pot
Tumeke bro.
I don't eat meat but I'd def like to give the veges and stuffing a go for the hangi flavour :-)
The 45 min cooking time not long enough for chops
awesome tutorial brother, looks mean bro
Qhat the heck was that stuffing bey lol no buttwr no mixed herbs or no mixed veges? Aww gummon lol
I thought it was being told start the fire early in the morning
Taste it! Taste it!
How are we to know if it tastes like hangi ..if you dont taste it for us?
100% it tastes like Hangi...
Yesss gata show us the taste test.
I wonder how you can get that nice brown tinge to it aswel like the ground hangi rather than the steamed look 🤔
This dude does not match the background...
There would be air or nothing in it😅
Hi, what i want to know is do the smoke sticks burn the pot i cant imagine a dry pot on high on a stove top gives me anxiety 😬
You get the heat stain on the bottom but not burnt from the sticks...
It's a very unique easier way, short timed way to good for the sore eyes but all in all great video to watch cheers tamaiti. Kaiz kai aye man? ❤❤❤❤
My pleasure 😊
What do you reckon would happen if you put fine wood chips in the bottom of the pot instead of the flavour tablets? Also is there much difference in how long different types of meats should cook for, or can this do most if not all in 40 minutes?
Yeah i have known some users of the pot to let the bigger bits of meat cook a little longer. You could pull your veges in top basket and leave the meat longer .. let us know how you go with what cuts of meat... I might try some pork chops this weekend...
@@snackysnackadventures8332 Yeah I am wondering how long I would leave lamb/pork/beef roast in for, and if I were to leave it longer maybe I should consider turning the heat down for that period of time. also considering putting some volcanic rocks in the pot with the water instead of the wood chips haha, not sure how that will go though.
@@mdubleyew7924 we've done lamb and pork and always end up chucking it in the oven to finish. Definitely a fair bit longer
@@maraeamaraea how much longer after 40 mins in the pot do you think?
It's not a hangi without whanau and friends to this is what I cool easy take aways with out the heart to do a hangi Kia ora
No Lamb chop ?:(
Were can we buy those pots from kuz
easyhangi.co.nz/pages/contact-us
🇧 🇮 🇬 🇫 🇪 🇱 🇱 🇱 🇱 🇦 🔥
Ka pai e hoa.
hey bro, i just used the easy hangi and it didnt really taste like a hangi tasted more like a boil up 😂 just trying to find out where i went wrong i added the 2 hanginsticks in the pot put the meat in then vegies on top with cabbage on the bottom of both baskets put the stuffing on top and cooked on high for 10mins then added 5 cups of hot water and cooked for a further 30mins. everything was cooked but didnt get the flavour of a hangi at all just more of a boil up flavour kinda defo tbh 😂😂
AND HE NEVER REPLIED TO YOU &&& IS HE MĀORI 🤔 DOESNT LOOK LIKE
@@fabiankawau3362white people hangi 😂
Hey bro ..sorry for late reply.. what wad the date on your Hangi flavourful sticks..was it on electric stove or has...
@@fabiankawau3362 east coast gizzy for life.. ngati porou
@@snackysnackadventures8332 electric bro. not sure about the dates will have to check but just got the thing the other day so assume they allg lol did another test run. same result was bland as more like a quick boil up lol
Eh waste the money, can just use your own pot you got in your cupboard, or a steamer.
Probably could but if you want the taste you probably need the sticks for flavour
Thank you thsnk you.. this is the BEST INSTRUCTIONAL and insightful Hangi video Ive seen. I got the flavor pzckets, thought I could use my stock pot and steamers on top. But there may be leakage. The pot and racks cost 210.nzd right now. It was a bit expensive. Can you use the water again for the next hangi, if you freeze it, or its mainly the dry smoke? . Very much appreciated. Thank uou, Sir!❤
Better to follow the 2 tablet per cook instructions...such a good idea for here in Perth with the busy lifestyles.. Busy day at work so quick feeds at night.
@snackysnackadventures8332 thank you kindly. Much appreciated. 👍🏽
Neat bro
nice ... but it probably misses the smell of fire
thats why the flavour sticks are added and burnt dry for the first 10 minutes....
Blah blah blah.
😍😍😍😋😋🤤🤤🤤
😂😂😂😂😂😂
Nice explanation mate
Glad you liked it
Nice kai eh did my first one last night
I'll salt my food it needs it
Next thing you no you change of Maori language which the white man is slow doing
No the intent of the video is only to show the hangi pot idea we found on the internet and liked it so much..
Thanks Bigfella . Looks really easy.
ARE YOU MĀORI OR NOT
💯 from Gizzy but live in Perth...
what percentage is required?
I guess we can also use a normal steamer pot?
Im gonna give it a try with my steamer lol.
How did it work out? I git the packets and my two steamer pots, but it looked like a Harry Potter steam engine just doing regular vegetables..no flavor stick.. I think the smoke needs to be contained in one pot. ???
Your lazy with stuffing 😂😂 do the proper way, chicken thighs not drumsticks hahaha
Not lasy just being efficient...
this was about cooking. Not about how to make life hard. Choose which ever method you like. It is OK to make a stuffing mix from scratch..... or make one from a customary cardboard box.
And eat or cook what you like..... that is good too.
Plastic Hangi
I'm with you there, and sweet potato? Even more plastic
Works for our Whanau here in Perth...❤
True if you have no choice.. But if you dig a hole in the backyard it tastes way better 😏. In the 80s i remember seeing a takeaway shop with a hungi contraption. I think it was in was aroubd rotarua in some small town.. I cant realky.. some place between rotarua and taupo.the ownerhad built an "indoor hungi" device from stainless steel, hed heat the rocks up with a blower and coal the night before till they were redhot and put them in the bottom inside the container, then he had below the rocks an element to continue to produce head if he needed. Then the baskets lined with cabbage leaves and fulled meat, potatoes ect were put in and an insulated lid put on and clamped down.. It wasnt exactly the same but it was close, quite a contraption...i saw it in the early 80s as a kid. @snackysnackadventures8332
Ayyyeeee stuffing out the box? That's something unoriginal along with the sausages but hei aha wouldn't mind giving this a try.
You can pretty much put anything in a hangi
We tried chicken nuggets in a proper hangi once for the kids...😅
No such thing as an easy hangi...if it's NO TRADITIONAL it's NOT A HANGI..TFOH PAKEHA ‼️💯💯💯
Oh Traditional?
OK...... now use traditional food from 300 yrs ago before the nice settlers bought their chickens, lamb, pork and beef..... and common vegetables.
Use your eel, native rat, native birds, kai moana and natural green leaves, and kumara..... and do it in the traditional manner.
Now see who wants to come for a feast.
I think I'd go for this new type of hangi in a stainless steel pot with the good food, stuffing and butter.... OMG. And you don't have to dig a f**ken big hole, burn the wood with the rocks mixed in..... in short this is fast. I don't think anyone mentioned anything about traditional. Except you.
the earth adds flavour. lets not forget that smokey pills aint the same
this is about convenience and logistics.
Yes but its similar and convenient for us Maori living in the city and I grew up eating earth hangi back home so have had both
but it's quick.
Imagine you need to have breakfast to go to your high power corporate job, and you have to go out and dig a fking large hole, light a fire mixed with volcanic rocks and let burn for 3 hours. Then place your food on top of the hot rocks, wrap the food as you cover it in dirt....
and wait 3 to 5 hrs.
Uncover the cooked food and eat... another hour.
You won't have a job. End of story.
Now, using similar equipment as viewed on this video, people use the smokey flavour sticks.... or put a bowl / tray of dirt and maybe some manuka sawdust under the food.
Burnt earth and sawdust aroma comes out.
In the modern pot method (or oven roaster dish)..... it comes out smelling and tasting like 'hangi'. It is quick(er). And you can still hold down a job.
if it dont have the earth taste to it as well as the smoke taste thru it, then it aint a hangi
add smoke and earth taste then..... if it's not salty enough, add salt. Same principle.
Other people add earth and manuka flavours to their stove top or oven hangi's, may be you should do the same.
Nah kuzz stuffing from the box🤢🤢🤢🤢💀
It's yummy stuffing.