Caribbean black eye pea, aubergine and ham hot pot

DifficultyBeginner

A delicious warming one pan meal to sooth your soul.

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Prep Time15 minsCook Time45 minsTotal Time1 hr

 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

1

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

2

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

3

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

4

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

5

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

6

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

7

Check for seasoning adding salt and pepper as required

8

Stir through some coriander and use the rest to garnish

9

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

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

Directions

1

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

2

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

3

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

4

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

5

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

6

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

7

Check for seasoning adding salt and pepper as required

8

Stir through some coriander and use the rest to garnish

9

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

Caribbean black eye pea, aubergine and ham hot pot

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