Matariki is the Maori New Year, heralding the arrival of the first new moon after the rising of the star cluster Pleiades in the eastern sky at dawn. Celebrations are happening all over the country until July 24, from music and art events to performances and, in the case of my son's school, teaching the age-old art of the hangi.
Staff, children and parents all got stuck in last week, digging and preparing the pit in the early morning.
Vegetables were scrubbed, stuffing was made, stories and legends were told, songs were sung. Knowledge and history was passed on and the children learned invaluable lessons about food, nutrition and community involvement - all the while experiencing the wonderful smells of true "slow cooking".
The smoky flavours of a hangi can be replicated at home without too much trouble. A bit of an indoor hangi if you like. You don't need to dig up the back yard, just pop a bit of dirt in a roasting dish and you're away. After two hours the dish can be revealed at the table with the most succulent pork imaginable ready to be devoured.
To make it a three-course meal, there is a watercress and smoked fish salad to start, and a steamed golden syrup pudding to finish things off.
So, what better way to celebrate this unique time of the year? Make it an annual celebration, gather your whanau and enjoy flavours we can call our own.
CHEF'S TIP
Because of the slow cooking time, root vegetables are best. Herbs such as rosemary and thyme can be added to the dirt mixture with garlic for extra flavour
Hangi New Year (+recipes)
Oven hangi. Photo / Babiche Martens
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