The Umu, also known as the ancestral ‘curanto’, is an on-going tradition on Rapa Nui. It is cooked underground with hot stones, in a ritual that combines food, community and spirituality. The Umu Tahu seeks good vibes at the start of a celebration; the Umu Hatu gives thanks for the ritual at its close. Communal eating is the focal point of these celebrations, which since the arrival of Catholicism in 1864 have merged with the island’s religious feast days.<\/p>\n\n\n\n
The Umu is common throughout Polynesia, although the form of preparing it on Rapa Nui is more akin to that of the south of Chile, where it is called “curanto”, a word of Mapuche (native American) origin. The modern theory, supported by archaeological discoveries, claims that the Polynesian navigators reached the shores of south-central Chile in the Pre-Hispanic period, carried by the current of El Ni\u00f1o and bringing this tradition with them.<\/p>\n\n\n\n
It is prepared in an underground pit lined with sculpted stones, usually of uneven number, in which a bonfire is lit. The base is covered with banana leaves to receive the first foods, which are then covered with stones, leaves and finally earth. After a few hours the cooking is complete and the food is unearthed. Originally seafood, chickens and native rats that had inhabited the island since ancient times were used; today cattle, lamb and pork have been introduced. It is customary to accompany it with a traditional Poe, a Rapanui cake made with taro, manioc, sweet potato or pumpkin.<\/p>\n\n\n\n
Professor Rodrigo Paoa, together with Felipe Pakarati and Cristi\u00e1n Madariaga, are writing the book “Te ‘Umu i Rapa Nui” (Cooking food in the Rapanui underground oven), not yet published, whose aim is to “put the tradition in order”. According to Paoa, the ancestors used this space to pray to God and ask for support from the spirits of their territories: “If you take it as a rite, you must know how to do it and use it properly, rescuing its spiritual meaning, which is the most important thing”.<\/p>\n\n\n\n
The Umu Tahu is held to gather good vibes and seek help from the spirits and from the god Make-Make for the task at hand or the celebration. The Umu Hatu, on the other hand, is to show gratitude for all that has been accomplished in the ritual. Together they mark the opening and closing of important events in Rapanui ceremonial life.<\/p>\n\n\n\n
With the arrival of Catholic missionaries in 1864, new meanings were gradually given to the Umu. Since then, the custom became rooted among different island families of preparing it to mark a religious feast day and sharing it freely with everyone who arrived, including tourists. “With these celebrations, the tradition of Umu Ava is maintained, by sharing the Mana (power) of the good luck that has been received during the year. But in this case, it has been converted into a celebration of the saints”, states Paoa. He explains that these Umu of religious significance are the only communal ones that still remain, with the exception of the one held each year during the Tapati cultural festival.<\/p>\n\n\n\n
The first religious Umu was held for the feast of Pentecost and the next was for Easter Sunday. According to the parish priest of the Santa Cruz de Isla de Pascua church, Father Bernardo Astudillo, in this process of cross-culturalization the figure of Father Sebasti\u00e1n Englert is fundamental, as the one who included this ancient ritual in the manifestations of Catholic faith. The umu remains present today in ceremonies of cultural significance, such as those that accompanied the return of the Ivi Tupuna from the Kon-Tiki Museum in Norway<\/a>.<\/p>\n\n\n\n The Umu is the ancestral Rapanui earth oven: an underground cooking method using hot stones, common throughout Polynesia. On Rapa Nui it is prepared similarly to the curanto of southern Chile. Beyond cooking, the Umu is a spiritual and communal rite that marks the opening and closing of important events on the island.<\/p>\n\n\n\n The Umu Tahu is held at the start of an event or celebration to seek good vibes and ask for support from the spirits and the god Make-Make. The Umu Hatu is held at the close, to give thanks for the ritual that was carried out. Together they mark the two ends of the ceremonial cycle.<\/p>\n\n\n\n With the arrival of Catholic missionaries in 1864, particularly through Father Sebasti\u00e1n Englert, the Umu became part of the island’s religious feast days. The first religious Umu was held for Pentecost, followed by Easter Sunday. Today Rapanui families prepare curantos for various Catholic devotions, sharing the food freely with everyone, including tourists.<\/p>\n\n\n\n Originally seafood, chickens and native island rats were used. With colonisation, cattle, lamb and pork were introduced. It is traditional to accompany the Umu with Poe, a Rapanui cake made with taro, manioc, sweet potato or pumpkin.<\/p>\n\n\n\nFrequently Asked Questions about the Umu<\/h2>\n\n\n\n
What is the Umu in Rapa Nui culture?<\/h3>\n\n\n\n
What is the difference between the Umu Tahu and the Umu Hatu?<\/h3>\n\n\n\n
How is the Umu connected to the Catholic faith?<\/h3>\n\n\n\n
What food is cooked in an Umu?<\/h3>\n\n\n\n