Hangi is a traditional New Zealand Māori method of cooking food using umu, basically a type of oven made with heated rocks buried in a pit. Using meats like pork, beef, lamb and chicken this method is usually used on special occasions.
- Make your stuffing according to packet instructions, form into a large ball then set it aside.
- Lay large banana leaf on a table, arrange bacon in one layer on the bottom, place stuffing ball in the middle, then place meat, sweet potatoes and pumpkin. Season with smoked paprika, smoked salt and freshly ground black pepper.
- Wrap the meats and vegetables with the banana leaf then secure it with another wrap of aluminum foil. Set it aside.
- Using aluminum foil, crumple four small rolled up aluminum foils then place it on the bottom of the slow cooker. Pour enough water to cover the balls then place wrapped meat on top.
- Cover with damp cloth on top with the sides hanging outside the slow cooker, slow cook for 8 hours on low heat.
- Remove from pot, unwrap then serve.