Caribbean Hot Pot Broth with Papaya Pica Sauce

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 Sauce. Add cooked rice and garnishes like plantain chips and fresh mango.

20 min
2h 25 min


  • Broth
  • 2 pound (1 kilogram) smoked ham hocks
  • 2 cups (500 milliliters) sliced yellow onions
  • 1 cup (250 milliliters) diagonally sliced carrots
  • 1/2 cup (125 milliliters) 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 teaspoon (5 milliliters) Turmeric Ground
  • 1/2 teaspoon (2 milliliters) Allspice Ground
  • 1 teaspoon (5 milliliters) Thyme Leaves
  • 2 Bay Leaves
  • 1/2 teaspoon (2 milliliters) Black Pepper Coarse Grind
  • 1 teaspoon (5 milliliters) Sea Salt Grinder
  • 2 tablespoon (30 milliliters) cornstarch
  • 1/4 cup (60 milliliters) water
  • 2 cans (400 milliliters) Coconut Milk
  • 2 tablespoon (30 milliliters) lime juice
  • Papaya Pica Sauce
  • 3 cups (750 milliliters) cubed, fresh papaya
  • 1/2 cup (125 milliliters) cider vinegar
  • 1/4 cup (60 milliliters) chopped, seeded Scotch bonnet or habanero chile pepper
  • 1/4 cup (60 milliliters) chopped yellow onion
  • 1/4 cup (60 milliliters) French's Mustard
  • 1 teaspoon (5 milliliters) Sea Salt Grinder
  • 1/2 teaspoon (2 milliliters) Allspice Ground
  • 1/2 teaspoon (2 milliliters) Garlic Powder
  • 1/2 teaspoon (2 milliliters) Ginger Ground
  • 1/4 teaspoon (1 milliliters) Cloves Ground
  • Add-Ins
  • 1 pound (500 gram) uncooked bay or small scallops
  • 1 pound (500 gram) 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


  • 1 For the broth, place ham hocks, onions, carrots and celery in 6-quart (5.6 L) stockpot. Cook on medium heat for 5 to 6 minutes, stirring occasionally. Add water, chicken stock, chile pepper and seasonings. Bring to boil. Reduce heat to low; cover and simmer 1 hour, skimming fat occasionally.
  • 2 Remove lid and simmer 30 minutes, skimming fat occasionally. Remove ham hocks and skim fat. Whisk cornstarch and 1/4 cup water in small bowl. Add to pot with coconut milk. Cook on medium-low to medium heat 30 minutes longer. Skim fat. Stir lime juice into broth.
  • 3 Meanwhile, for the Papaya Pica Sauce, place all ingredients in food processor. Process on high speed until smooth. Transfer to medium saucepan. Bring to boil. Reduce heat to low; simmer, uncovered, 10 to 15 minutes. Pour into medium bowl.
  • 4 Place scallops and shrimp on plates. Place garnishes in bowls.
  • 5 To serve, pour broth into 6-quart electric hot pot or preheated slow cooker. Allow guests to cook shrimp and scallops in broth. (Seafood should be cooked about 5 minutes or until cooked through, stirring occasionally.)
  • 6 Let each guest customize their own bowl. Place some rice in the bowl then ladle broth and seafood over rice. Stir in some Papaya Pica Sauce and top with garnishes as desired.
  • 7 Test Kitchen Tip:
    o How to preheat a slow cooker and serve at the table: fill slow cooker insert halfway with boiling water. Cover and heat on HIGH 45 minutes. Meanwhile, prepare broth as directed. Just before serving, empty cooker of hot water. Carefully pour hot broth into slow cooker on HIGH.


(per Serving)