• Capital: Wellington
• Population: about 4.5 million
• Area: 268 021 km²
• Currency: New Zealand dollar

For my New Zealand recipe I made Hangi. Hangi is kind of similar to the dish I made for Papua New Guinea. It’s slow cooked meat and vegetable traditionally cooked in a pit with hot stones. As no pits are available in my apartment, I used a slow cooker to make it 🙂 Of course this recipe has some lamb as there is a lot of sheep in New Zealand! Here is the recipe!

Hangi

Ingredients:

• 4 potatoes
• 2 sweet potatoes
• 4 chicken thighs
• 4 slices of bacon
• 1 cabbage
• 1/2 small pumpkin
• 4 lamb chops

Directions:

First, prepare the vegetables. Peel and cut the potatoes in quarters, same for the sweet potatoes. Cut the pumpkin in half, remove the seeds and cut the half pumpkin in 4 slices (basically so that the pumpkin slice are the same size as the quartered potatoes). Clean the cabbage and separate the leaves without cutting them.

On a flat surface, lay dow some tinfoil, add cabbage on the tinfoil, add a layer with all the vegetables and add a layer with the meat. Cover the meat with some cabbage leaves and wrap the tinfoil all around. The meat and vegetables should be fully surrounded with cabbage and then tinfoil and look like a ball.

Put the tinfoil ball containing all the ingredients in a slow cooker, add 1/2 cup of water at the bottom of the slow cooker, cover and cook for 7 hours on high.

Unwrap and serve some vegetables and meat on each plate!

Kia mākona!!