The Māori earth-oven cooking method that uses heated rocks in a pit is hāngī.
To prepare it, cooks heat stones with a wood fire, place food in baskets above the stones, and cover the pit with earth. Steam and retained heat cook the meal slowly, often over two to four hours. Typical foods include pork, lamb, chicken, seafood, kūmara (sweet potato), pumpkin, cabbage, and potatoes.
Hāngī is closely associated with Māori food traditions in Aotearoa New Zealand and is commonly prepared for large gatherings, celebrations, and welcoming events. The method is also related to the wider Polynesian earth-oven tradition; the pit itself is often called an umu.
A common mix-up is treating hāngī as a type of barbecue grill. It is instead an underground steam-and-roast method. Modern gas-heated hāngī machines can imitate the cooking style, but traditional preparation relies on heated stones, baskets, coverings, and a pit.