Description
A traditional Māori underground oven that cooks food with hot stones and earth cover.
Technical
The hot stones release heat that slowly raises the pit temperature, causing collagen in meat to hydrolyze into gelatin, which tenderizes the protein. Low surface temperatures limit Maillard reactions, while the moist, anaerobic environment preserves nutrients and allows smoke phenolics from bark to infuse the food.
Science
Primary Reaction
collagen hydrolysis to gelatin
Sensory Profile
Aroma ()
smokyearthywoodyherbalmineralvegetal
Origin & History
Civilization
Māori
Era
pre‑colonial (centuries ago)