Less a concoction and more a style of cooking, hangi hails from the small island nation of New Zealand, with its roots in the local Māori traditions.
The Maoris believed that the earth was the giver of life, and that food was meant to come from the soil. With this in mind, a hangi is a pit dug deep into the ground, where meats like mutton or lamb, and vegetables like pumpkin or cabbage would be cooked.
While traditional methods would see the chef use leaves to wrap the food, known as 'kai', nowadays you'll most likely see more modern equipment, including foil and wire baskets. But the idea remains the same: the baskets, brimming with food, are placed on hot stones in the hole, covered with a wet cloth and roasted beneath the ground, creating a smoky and absolutely soft and tender meal for those willing to wait it out.