Hangi is a traditional Māori cooking method from New Zealand that involves using heated stones buried in a pit oven. The process begins by digging a hole in the ground, where hot stones are placed after being heated in a fire. Food, typically meat and vegetables, is wrapped in leaves or placed in baskets and then placed on top of the stones. The pit is covered with soil to trap the heat, allowing the food to steam and cook slowly. This cooking technique is often used for special occasions and gatherings, reflecting the communal aspect of Māori culture. The result is tender, flavorful food with a unique smoky taste, making Hangi a cherished culinary tradition in New Zealand.