The traditional Māori meal does not follow any sequence of courses. It is organized around community sharing (kai tahi) of preparations from four domains: kai moana (sea), kai māra (kūmara gardens), kai ngahere (forest — birds, ferns), and kai awa (freshwater). The chief (rangatira) receives the best portions. Cooking in a hāngi (earth oven with heated stones) is the central festive technique. In peacetime as in campaign, preservation by wind and fire drying ensured supplies.

Ancestral Polynesian technique perfected by the Māori: a pit lined with volcanic stones heated red-hot, covered with harakeke (flax) leaves and earth. Food cooks slowly, steamed, infused with a unique smoky earthy flavor. It is the hallmark of great gatherings and victory hākari (feasts).