An in ground oven, also known as an earth oven or ground oven, is a pit in the ground used for cooking by trapping heat to bake, smoke, or steam food. It is a very old and basic cooking method, involving heating stones with a fire, placing food on the hot stones, and then covering the pit to insulate and cook the food for an extended period.

 

A pit is dug, typically a few feet deep and wide, depending on the amount of food being cooked.

A fire is then built inside the pit to heat stones until they are very hot. It's important not to use river stones, as trapped moisture can cause them to explode under high heat.  The food is wrapped in natural materials like leaves or placed in containers. It is then placed on top of the hot stones in the pit.  The food and stones are covered with layers of insulation, such as wet sacks or leaves, and then buried with soil to trap the heat. The fire can be raked over the top to continue the cooking process.

The oven is left to cook for several hours. The food is then uncovered and served. 

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Uses and significance

This is one of the world's most ancient cooking methods, with archaeological evidence dating back  thousands of years.  Earth ovens have been used by many cultures. For example, the Hawaiian imu, the New Zealand hangi and Samoan umu are traditional underground ovens.

These types of ovens are an efficient way to cook large amounts of food at once, making them useful for communal meals or festivals.  Cooking in an earth oven can give food a unique smoky and steamed flavor, often resulting in very moist and tender meat.