Ingredients:

• 1 80 pound pig
• 2 Whole mutton
• 8 Chicken
• 10kg Potato
• 5kg Kumara
• 4 Pumpkin
• 8 Cabbage
• Watercress (optional)
• 10 Loaves bread
• 8 pounds Butter
• 5 boxes Dried mixed herbs
• 2 Rewana Bread
• 4 pounds Butter for the rewana

Food Placement Order For Hangi

1. Roast Pork
2. Roast Lamb
3. Chicken
4. Potatoes and Kumara
5. Cabbage Quarters
6. Stuffing
7. Pudding

Cooking Directions

Usually most of the preparation is done the night before so that everything is ready for the morning lighting of the Hangi. However if you don't have enough large pots to hold the peeled vegetables in (must be left soaking in water) then peel them and prepare them in the morning.

Cut the pork and mutton into even size chunky portions and season with salt. Keep the chicken whole, season with salt and wrap in tin foil.

Placing the food in the correct order in the baskets is crucial as everything will be cooking at the same time. So place the large roast meat on the bottom of the baskets with chicken on top of that.

Put the potato's and kumara into mutton cloth and place on next with cabbage quarters to fill in any gaps.

To make the stuffing, crumb the bread using blender, add melted butter and mixed herbs, mix well. Finally place the stuffing in mutton cloth and place on top of vegetables.