How to Make a Hangi

This is a modern way to enjoy all the fun, taste and social graces of a real Hangi, anywhere with out the mess of digging a pit. It is hygienic, safe and easy to do with a minimum of fuss and technical expertise.


  1. 1
    Make a suitable container. You can buy a secondhand stainless steel beer keg from any scrap steelyard, garage sale or newspaper advert. A 9 gallon keg is a good size to start with. You can get 4 chickens and vegetables into it with ease.
  2. 2
    Cut the top off with a cut off grinder 6 inches (15.2 cm) from the top. Weld a 1 inch (2.5 cm) x 1/8th strap around the edge of the top to make a lip so that the top fits snug over the main part of the keg.
  3. 3
    Weld several 14 inch (0.6 cm) stainless steel rods 6 inches (15.2 cm) inside up from the bottom to make a grid for the meat to sit on. Now you have Hangi!
  4. 4
    Put the keg on 4 bricks and put a gas ring underneath attached to your BBQ bottle for heating.
  5. 5
    Put about 2 inches (5.1 cm) of volcanic stones in the bottom of the keg, under the grill you welded in, with 2 liters of water over it.
  6. 6
    Wrap chickens, leg of pork, lamb, or pieces in cheesecloth, mutton cloth or clean cotton and place inside on the grill you have welded inside.
  7. 7
    Place banana leaves over the top of the meats.
  8. 8
    Peel and prepare carrots, potatoes, celery, onions, pumpkin. Place them in wire baskets made out of chicken wire, or cheesecloth bags will do, on top of the meats. You can even use oven bags if you want.
  9. 9
    Fit the lid and light the gas ring. Cook for 4 hours. Every 1/2 hour, lift the lid and make sure that it is still steaming. If it isn't steaming, add some water.


  • Don't forget to try a bit of wine as a basting, or even beer. They taste great.
  • If you run out of gas, buy fish and chips or get some more gas and continue the cooking process, the food will be sterile until you get some more gas.
  • Make sure you have a big serving plate for each meat and vegetable to be served from. They look good on the table and your guests can have fun choosing what they want.
  • Make a big jug of gravy and put it on the table for all to help themselves.
  • You can use seasonings such as garlic, herbs, packets of prepared seasonings from the supermarket by stuffing the meats with them.
  • You can also sprinkle the vegetables with seasonings and salt and pepper.
  • Keep your flavours simple.
  • Don't use every thing you can put your hands on and confuse the flavours.
  • Its hard to overcook the food, so don't have a stopwatch.
  • Make it a social event and give the women a rest and surprise them with the results.
  • Your hangi is portable and mobile, you can precook the food in the hangi before you take it to your friend's house. Just set it up and continue to cook the food.
  • Preheat the plates by placing them on the top of the keg whilst cooking.
  • Good cooking and enjoy it!


  • Protect naked flames.
  • Observe all the safety features that you would use with a BBQ.
  • Make sure that the hangi is stable and does not fall over.
  • The hangi will get hot, keep kids away.
  • Wear gloves.
  • Don't have the gas on and light it with vapour around.

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Categories: Barbecue Equipment | Meat