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Common foods cooked in a hāngī are meats such as lamb, pork, chicken and seafood (kaimoana), and vegetables such as potato, kūmara (sweet potato), yams (oca), pumpkin, squash, taro and cabbage. [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.
The islands are home to many types of restaurants, with Korean, Japanese, Thai, American food, often serving a mix of styles. [18] [10] (see also Fusion cuisine) There is a meal called a fiesta plate that often combines several traditional island foods, such as "red rice, barbecued ribs and chicken, pancit, chicken kelaguen, and shrimp patties."
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A traditional Māori method of cooking food using heated rocks buried in a pit oven, called an umu. Fish, kūmara, lamb, cabbage, potato, pork and pumpkin are common ingredients. [102] Macadamia crusted meat Various meats such as lamb or fish roasted with a macadamia crumb.
One major recent development in the food scene is the emergence of a genuine café culture and disappearance of the traditional institution of tearooms at large. Before the 1990s, tearooms proliferated throughout the country offering cream tea , cakes , cucumber sandwiches , and pastries such as custard squares , with filtered coffee or tea as ...
Māori cultural history intertwines inextricably with the culture of Polynesia as a whole. The New Zealand archipelago forms the southwestern corner of the Polynesian Triangle, a major part of the Pacific Ocean with three island groups at its corners: the Hawaiian Islands, Rapa Nui (Easter Island), and New Zealand (Aotearoa in te reo Māori). [10]
Camp ovens were imported in their hundreds from the 1850s, and were popular with Māori: they could be transported by waka or carried, and could stand on three feet in the embers or be hung by a chain. Camp ovens were used for making flour-and-sugar puddings, baking traditional rēwena bread, and for the first pork-and-potato boil ups. [8]
The Cook Islands Maori Dictionary was eventually published in 1995 and included language studies by Dr. Jasper Base of the University of London (1957–1985), the compilation assistance of Raututi Taringa (1957–1959), and the works of an Advisory Committee which was established by Dr. Jasper Buse established in 1960. [12]