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A Matariki hangi workshop in Auckland this weekend is booked out, but it’s mainly new migrants and tourists rather than rangatahi Maori who want to learn how to build the traditional earth oven.
Coordinator Rewi Spraggon says that’s a pity, because there’s some tips he and fellow hangi cooks Riki Bennett and Eynon Delamere can pass on that can’t be done in a modern steam cooker.
"The hangi that we did at Mahurehure and the one we will do this Sunday is truly a traditional hangi right from the hikahi, rubbing the sticks to bring the spark and lighting the firte as our tupuna did, not with Uncle Howie's Bic lighter, and then right to covering the food with plaited nikau," he says.
Rewi Spraggon says smaller sections means it’s got a lot harder for whanau to find places to lay down hangi.
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