Earth oven potatoes, milcao chapaleles, and vegetables traditionally prepared in an earth oven. It has spread to the southern areas of Chile. Earth oven cooking is sometimes used for celebratory cooking in North Africa, particularly Morocco: a whole lamb is cooked in an earth oven (called a "tandir", etymologically related to the Central- and South-Asian tandoor and possibly descended from an Akkadian word "tinuru") in a manner similar to the Hawaiian kalua. Among Bedouin and Tuareg nomads, a simple earth oven is used – often when men travel without family or kitchen equipment in the desert. The oven is mostly used to
Earth oven mixed with molten fat (sometimes oil or butter) and labneh (goat milk yoghurt) and then formed into a dough before eating. This bread is known as Arbut but may be known under other local names. Earth oven cooking was very common in the past and continues into the present – particularly for special occasions, since the earth oven process is very labor-intensive. In some part-Melanesian, Polynesian, and other closely related languages, the general term is "umu," from the Proto-Oceanic root *qumun (e.g. Tongan "umu", Māori "umu" or "hāngi", Hawaiian imu, Sāmoan "umu", Cook Island Māori umu). In some non-Polynesian, part-Polynesian,