Maori

How to make a hangi,
A hangi is a traditional Maori method of cooking food underground using hot stones, and it is commonly practised throughout Aotearoa New Zealand. The food has warm, earthy tones, and is a firm favourite for social gatherings throughout New Zealand. A hangi involves setting up the pit, heating the stones, preparing the food, and then placing the food into the pit to cook.
Gather volcanic stones for the hangi. A hangi for 25 people will require enough volcanic stones to fill a 1 m  in diameter hole, around 0.5 m  deep. Non-volcanic stones will crack and explode when heated, which can be dangerous. Collect pieces of hardwood for the hangi. Wood for a hangi must be untreated, and you will need 45 pieces that are 1 m long and 5-8 cm wide. A slow-burning wood such as mānuka or macrocarpa works well. Get 3 food baskets. Food baskets for hangi are usually wire trays with sides, but they can be made out of a variety of different materials. Baskets that are made from small chicken mesh or welded perforated steel containers are common.
Dig the hole slightly bigger than the stacked food baskets. 200-300mm deeper and 200mm wider and longer than the baskets work well. The hole will need to be slightly larger than the food baskets when they are stacked so that there is enough room for sacks to be placed on the sides which will protect the food from the embers and dirt.

Pile the wood and volcanic stones on the ground to make a fire stack. There is no particular order to stack the wood and stones, and all that matters is that there is enough room beneath the stack to start a fire and that the stones are evenly distributed throughout the stack. The fire stack should be located next to the pit so that you can easily transfer the hot stones.
Light the wood in the fire stack in 3-4 places. Light a match and set alight 3-4 corners of the fire stack. If the wood doesn't show flames immediately, blow gently on the smouldering area to help it along.