Easy Hāngī Cooking Instructions

An Easy Hāngī cooks a full meal for your whānau on the stovetop in about an hour — no pit, no stones, no waiting all day. These instructions cover both the Triply 10 litre and 20 litre hāngī cookers.

Before you start

• Flavour sticks: use 2 flavour sticks with the Triply 10 litre, and 4 flavour sticks with the 20 litre.
• Meat size: cut to roughly the size of an open hand with the fingers together.
• Vegetable size: cut to roughly half a clenched hand.
• Stove: works on gas, electric and induction, or on a gas burner outside.

Cutting the kai to a consistent size is what keeps everything finishing at the same time.

Step by step

1. Tahi — set the flavour sticks

• Remove the flavour sticks from the flavour pack.
• Place them in the middle of the pot.

2. Rua — load the baskets

• Put the meat basket on top of the flavour sticks.
• Add the vegetable basket on top.
• Optional: place stuffing wrapped in tin foil above the vegetables.
• Put the lid on the pot.
• Turn the element to HIGH and leave for 10 minutes.

3. Toru — add water and finish

• Add 1.5 litres of hot water.
• Replace the lid and cook for a further 30 minutes on FULL.
• Use the grip hooks to lift the baskets out.
• Serve.

Watch each step

Cleaning your hāngī pot

Clean the pot and baskets with the Easy Hāngī pot scrubber while they are still warm — it lifts residue out of the basket mesh without scratching the stainless steel.

Printable instructions and recipes

• What’s in your kit — full cooking instructions (PDF)
• Burnt sugar steamed pudding recipe (PDF)