Key Parameters
Temperature
180°C
150°C - 200°C
Time
3 hours
2 hours - 4 hours
Equipment
Heat-resistant stonesPit or hole in the groundTarpaulin or wet cloth
Steps
- 1.
Rewena Paraoa (Māori Bread) (Aotearoa (New Zealand)): Creates distinctive crust and moist crumb through steam infusion
- 2.
Kūmara (Sweet Potato) (Polynesia): Develops caramelized sugars while maintaining creamy texture
- 3.
Paua (Abalone) (Coastal Māori communities): Tenderizes tough mollusk meat through prolonged gentle heat