Hāngī is a traditional Māori cooking method from New Zealand that involves slow-cooking food in an underground oven. The process begins by heating stones in a fire, which are then placed in a pit along with meat, vegetables, and sometimes seafood. The food is wrapped in leaves or cloth to keep it moist and flavorful while it cooks for several hours. This communal cooking method is often used during celebrations and gatherings, showcasing the cultural significance of food in Māori traditions. Hāngī not only provides a unique flavor but also brings people together, reflecting the importance of community in Māori culture.