Caribbean hot pot broth & papaya pica sauce recipe

Ingredients

• <b> Broth:</b>
• 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
• <b> Papaya Pica Sauce:</b>
• 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
• 1/2 tsp Garlic Granules
• 1/2 tsp Ginger Ground
• 1/4 tsp Cloves Ground
• <b> Add-Ins:</b>
• 450 g uncooked bay or small scallops (about 20)
• 450 g uncooked prawns, peeled and deveined (about 20)
• <b> Garnishes:</b>
• 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