Slow cooker kap mauri

A kap mauri (also Kup Murri) is an underground earthen oven used by Torres strait Islander and Australian Aboriginal communities. In this recipe, the ingredients are cooked in a slow cooker in place of an earthen oven.

Credit: Adam Liaw

• serves

  2

• prep

  30 minutes

• cook

  8 hours

• difficulty

  Mid

Ingredients

• 2 cabbage leaves or banana leaves
• 1 small wedge Kent pumpkin, peeled, cut into 4-5 cm chunks
• 1 baby taro, cut into 4-5 cm chunks
• 1 orange sweet potato, peeled, cut into 4-5 cm chunks
• 1 purple sweet potato, peeled, cut into 4-5 cm chunks
• 2 chicken drumsticks
• 2 strips rindless pork belly, about 2 cm thick

Stuffing

• 3 slices seeded bread, torn
• ½ onion, finely chopped
• 1 egg
• 2 tsp mixed dried herbs or 1 tbsp finely chopped fresh herbs
• salt and pepper, to taste

Instructions

1. Scrunch up balls of foil and place in the bottom of a slow cooker (these are in place of the rocks used in a traditional hangi). Pour enough water into the slow cooker to just cover the foil balls. 
2. For the stuffing, place the bread in the food processor and process until breadcrumbs form. Transfer to a bowl, add the remaining ingredients and stir to combine well. Shape into 2 balls. 
3. Spread a cabbage leaf on your work surface and season with salt. Add one piece of each vegetable, one chicken drumstick and one piece of pork and top with a ball of stuffing. Season with salt and pepper and wrap to enclose. Place onto 2 sheets of foil and wrap again to enclose. Repeat to make 2 parcels. Place into the slow cooker over the foil balls.  Place a wet kitchen cloth over the top of the slow cooker hanging over the side and place the lid on top.  Cook for 8 hours on the lowest setting. 
4. Turn the smoking gun onto high speed and ignite the wood chips. Switch to low speed and smoke for a few seconds, then pump the smoke into the slow cooker with the lid only slightly ajar. Cover and stand for about 10 minutes. Unwrap the parcels onto plates to serve.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.