Pit cooking is an ancient method of cooking food using a hole dug in the ground. The process typically involves heating stones in a fire until they are very hot, then placing food wrapped in leaves or other materials into the pit. The heated stones are added on top, and the pit is covered with soil to trap the heat, allowing the food to cook slowly over several hours. This technique is often used for cooking large cuts of meat, such as whole pigs or turkeys, and can also be used for vegetables. Pit cooking is popular in various cultures around the world, including Hawaiian and New Zealand traditions, where it is known as imu and hangi, respectively.