Caribbean Hot Pot Broth with Papaya Pica Sauce

Ingredients

• Broth
• 2 lb (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 l) water
• 4 cups (1 l) Chicken Stock
• 1 whole chile pepper, such as Scotch bonnet or habanero
• 1 tsp (5 ml) Turmeric Ground
• 1/2 tsp (2 ml) Allspice Ground
• 1 tsp (5 ml) Thyme Leaves
• 2 Bay Leaves
• 1/2 tsp (2 ml) Black Pepper Coarse Grind
• 1 tsp (5 ml) Sea Salt Grinder
• 2 tbsp (30 ml) cornstarch
• 1/4 cup (60 ml) water
• 2 cans (400 ml) Coconut Milk
• 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
• 1/2 tsp (2 ml) Allspice Ground
• 1/2 tsp (2 ml) Garlic Powder
• 1/2 tsp (2 ml) Ginger Ground
• 1/4 tsp (1 ml) Cloves Ground
• Add-Ins
• 1 lb (500 g) uncooked bay or small scallops
• 1 lb (500 g) uncooked (21-25 count) shrimp, peeled and deveined
• Garnishes
• Cooked Rice
• Toasted, Shredded Coconut
• Plantain Chips
• Fresh Mango, cubed
• Mini Red or Green Bell Peppers, cut into thin rings, or red or green bell pepper, diced

Nutrition information (per Serving)

• 1100Calories
• 170mgCholesterol
• 2230mgSodium
• 31gProtein
• 89gTotal Fat
• 3gFiber
• 41gCarbohydrates