Caribbean black eye pea, aubergine and ham hot pot

Name: Caribbean black eye pea, aubergine and ham hot pot
Total time: 60 min
Ingredients: 1 tbsp olive oil; 1 large onion finely chopped; 1/2 stick of celery finely chopped; 1 tbsp. garlic minced; 1 tbsp. ginger minced; 1tsp ground ginger; 1 tsp ground all spice; 1 tsp ground cardamom; 1/2 tsp ground cinnamon; 1/2 tsp ground cloves; 2 tsp dried thyme; 2 small carrots diced; 1 potato diced; 1 sweet potato diced; 1 red pepper diced; 1 small aubergine diced; 2 scotch bonnet chillies whole with a few pierced holes in them, use 1 if you're chilli phobic; 400ml Ham stock; 200ml Coconut milk; 300g Cooked diced ham; 1 tin of black eyed peas drained; Salt; pepper; Chopped Coriander leaves to serve; Chopped spring onions to serve; Popadoms, Rice or bread to serve

thegourmetgays.co.uk

A delicious warming one pan meal to sooth your soul.

View full recipe on thegourmetgays.co.uk

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at thegourmetgays.co.uk.

Share this recipe:

Cooking tools:

Pan
Cutting board
Chef's knife
Wooden spoon
Measuring spoon
Peeler
Stove
Ladle
Serving bowl
Mixing bowl
Colander
Garlic press
Grater
Spoon
Plate

Ingredients

1 tbsp olive oil
1 large onion finely chopped
1/2 stick of celery finely chopped
1 tbsp. garlic minced
1 tbsp. ginger minced
1tsp ground ginger
1 tsp ground all spice
1 tsp ground cardamom
1/2 tsp ground cinnamon
1/2 tsp ground cloves
2 tsp dried thyme
2 small carrots diced
1 potato diced
1 sweet potato diced
1 red pepper diced
1 small aubergine diced
2 scotch bonnet chillies whole with a few pierced holes in them, use 1 if you're chilli phobic
400ml Ham stock
200ml Coconut milk
300g Cooked diced ham
1 tin of black eyed peas drained
Salt
pepper
Chopped Coriander leaves to serve
Chopped spring onions to serve
Popadoms, Rice or bread to serve