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Meat and vegetables steam-roasted over hot stones in a pit in the ground — a traditional Māori dish.
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Hāngī is a traditional cooking method of New Zealand's Indigenous Māori: a pit is dug, heated stones are placed inside, and meat and vegetables are laid on top, covered with damp cloth and earth, and steam-roasted for hours. It's made on special occasions when many gather, such as weddings and events at the marae (meeting grounds). At home it can be recreated with an oven and a pot.
Rub the pork and chicken with salt and pepper.
Cut the potatoes, sweet potatoes, and pumpkin into large pieces.
Line a heavy pot with cabbage leaves and layer the meat, then the vegetables.
Pour in water, cover with cabbage leaves, then seal with foil and the lid.
Steam-roast slowly in a 170°C oven for 2 1/2 hours.
Arrange on a big platter and serve the meat and vegetables.