Caribbean Hot Pot Broth with Papaya Pica Sauce

Name: Caribbean Hot Pot Broth with Papaya Pica Sauce
Prep time: 45 min
Cook time: 3 h
Yield: 10
Ingredients: Broth:; 900 g smoked ham hocks; 2 onions, sliced; 1 carrot, diagonally sliced; 1 stick of celery, diagonally sliced; 2 litres (3 1/2 pints) water; 1 litre (1 pint) chicken stock; 1 red hot chilli, such as Scotch bonnet or habanero; 2 Bay Leaves; 1 tsp Sea Salt; 1 tsp Thyme; 1 tsp Turmeric; 1/2 tsp Allspice Ground; 1/2 tsp Coarse Ground Black Pepper; 2 tbsp cornflour; 50 ml (2 fl ozs) water; 2x400 g tinned coconut milk; 1 lime, juiced; Papaya Pica Sauce:; 450 g fresh papaya, cubed; 125 ml (4 fl ozs) cider vinegar; 1 Scotch bonnet or habanero chilli pepper, seeded and chopped; 1/4 onion, chopped; 125 ml (4 fl ozs) French’s® Classic Yellow Mustard; 1 tsp Sea Salt; 1/2 tsp Allspice Ground; 1/2 tsp Garlic Granules; 1/2 tsp Ginger Ground; 1/4 tsp Cloves Ground; Add-Ins:

Garlic Granules

Product Information

£2.15/unit, 50g

Out of Stock

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caribbean hot pot broth with papaya pica sauce

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