Caribbean Hot Pot Broth with Papaya Pica Sauce

Name: Caribbean Hot Pot Broth with Papaya Pica Sauce
Prep time: 20 min
Cook time: 2 h 25 min
Yield: 10
Cuisine: Caribbean,
Ingredients: Broth; 2 pound (1 kg) smoked ham hocks; 2 cups (500 ml) sliced yellow onions; 1 cup (250 ml) diagonally sliced carrots; 1/2 cup (125 ml) diagonally sliced celery; 8 cups (2 liter) water; 4 cups (1 liter) Chicken Stock; 1 whole chile pepper, such as Scotch bonnet or habanero; 1 tsp (5 ml) turmeric ground (mccormick ); 1/2 tsp (2 ml) allspice ground (mccormick ); 1 tsp (5 ml) thyme leaves (mccormick ); 2 bay leaves (mccormick ); 1/2 tsp (2 ml) black pepper coarse grind (mccormick ); 1 tsp (5 ml) sea salt grinder (club house); 2 tbsp (30 ml) cornstarch; 1/4 cup (60 ml) water; 2 cans (400 ml) Coconut Milk (thai kitch); 2 tbsp (30 ml) lime juice; Papaya Pica Sauce; 3 cups (750 ml) cubed, fresh papaya; 1/2 cup (125 ml) cider vinegar; 1/4 cup (60 ml) chopped, seeded Scotch bonnet or habanero chile pepper; 1/4 cup (60 ml) chopped yellow onion; 1/4 cup (60 ml) French's Mustard; 1 tsp (5 ml) sea salt grinder (club house); 1/2 tsp (2 ml) allspice ground (mccormick ); 1/2 tsp (2 ml) garlic powder (mccormick ); 1/2 tsp (2 ml) ginger ground (mccormick ); 1/4 tsp (1 ml) cloves ground (mccormick ); Add-Ins

The West Indies lends Caribbean-forward flavours to this communal meal. Cook shrimp or scallops in an aromatic broth, seasoned with Thyme, Allspice and Turmeric and Coconut Milk. Then scoop out the seafood and broth to build bowls topped with a sweet-hot Papaya Pica Sau...

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Black Pepper Coarse Grind

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