Caribbean black eye pea, aubergine and ham hot pot

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August 27, 2018

A delicious warming one pan meal to sooth your soul.

  • Prep: 15 mins
  • Cook: 45 mins
  • 15 mins

    45 mins

    1 hr

Directions

Heat the oil in a large pan, add the onions and celery, sauté for 10-15 mins until just starting to turn brown and sweet

Add the ginger and garlic and fry for a further 2 mins

Add all of the spices and fry for 2 mins until fragrant

Add all of the vegetables and chillies and stir through the mixture

Add the stock and coconut milk and bring to a simmer for 5 minutes

Add the ham and black eyed peas and simmer for a further 15 minutes until all the veg are cooked and the hot pot is your prefered consistency

Check for seasoning adding salt and pepper as required

Stir through some coriander and use the rest to garnish

Serve with your choice of accompaniment and garnish with the remaining coriander and spring onions

This is a very adaptable dish, simply omit the ham and change it to vegetable stock and you have a complete vegan meal or swap the ham for chicken stock and cooked chicken instead.

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 and pepper to taste

Chopped Coriander leaves to serve

Chopped spring onions to serve

Popadoms, Rice or bread to serve

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