Back

Caribbean Hot Pot Broth with Papaya Pica Sauce

Number of Portions
caribbean_hot_pot_broth_with_papaya_pica_sauce

Ingredients:

-
- Broth:
- 1 tsp Schwartz Sea Salt
- 1 tsp Schwartz Thyme
- 1 tsp Schwartz Ground Turmeric
- 1/2 tsp Allspice ground
- 1/2 tsp Schwartz Coarse Ground Black Pepper
- 2 tbsp cornflour
- 50 ml water
- 2 x 400 grams tinned coconut milk
- 1 lime, juiced
-
- 900 grams smoked ham hocks
- Papaya Pica Sauce:
- 450 grams fresh papaya, cubed
- 125 ml cider vinegar
- 1 Scotch bonnet or habanero chilli pepper, seeded and chopped
- 1/4 onion, chopped
- 125 ml French’s® Classic Yellow Mustard
- 1 tsp Schwartz Sea Salt
- 1/2 tsp Ground Allspice
- 1/2 tsp Schwartz Garlic Granules
- 1/2 tsp Schwartz Ground Ginger
- 2 onions, sliced
- 1/4 tsp Schwartz Ground Cloves
-
- Add-Ins:
- 450 grams uncooked bay or small scallops (about 20)
- 450 grams uncooked prawns, peeled and deveined (about 20)
-
- Garnishes:
- Cooked rice
- Toasted shredded coconut
- Plantain chips
- 1 carrot, diagonally sliced
- Fresh mango, cubed
- 1 stick of celery, diagonally sliced
- 2 ltr. water
- 1 ltr. chicken stock
- 1 red hot chilli, such as Scotch bonnet or habanero
- 2 Schwartz Bay Leaves
- Mini red or green bell peppers, cut into thin rings or red or green bell pepper, diced

Method:

For the Broth, place the ham hocks, onions, carrots and celery in a large stockpot. Cook on a medium heat for 5 - 6 minutes, stirring occasionally. Add the water, chicken stock, chilli pepper and seasonings and bring to the boil. Reduce the heat to a low, cover and simmer for 1 hour, skimming the fat occasionally.

Remove the cover and simmer for a further 30 minutes, continuing to skim the fat occasionally. Remove the ham hocks and skim the fat again. Whisk in the cornflour with 50ml of cold water in a small bowl then add to the pot with the coconut milk. Cook on a medium-low to medium heat for a further 30 minutes. Stir in the lime juice into broth.

For the Papaya Pica Sauce, place all the ingredients in a food processor. Process on high speed until smooth. Transfer to a medium saucepan and bring to the boil. Reduce the heat to low and simmer uncovered for 10 - 15 minutes then pour into medium bowl.

Place the scallops and prawns on plates and place the rest of the garnishes in bowls.

To serve, pour the broth into electric hot pot or preheated slow cooker. Allow guests to cook prawns and scallops in the broth. (Seafood should be cooked for about 5 minutes or until cooked through, stirring occasionally.)

Let each guest customize their own bowl. Place some rice in a bowl then ladle the broth and seafood over rice. Stir in some Papaya Pica Sauce and top with the garnishes as desired.

Prep Time: 45 minutes
Cook Time:3 hours

Hint:

This hot pot features an amazing spiced coconut milk broth. Bay leaves, thyme, turmeric and allspice add intense flavour to the broth which quickly cooks the seafood. Top it off with a chilli papaya pica sauce and plantain chips for a Caribbean vacation right in your kitchen.

Products used in this recipe: