There's an experiment on the stove, sort of a Jamaicanized version of good ol' "red beans and rice". Gungo peas instead of the red beans, a half dozen habaneros / scotch bonnets instead of the green pepper, and some leftover jerk pork instead of the ham hock. The rest is largely unchanged; lots of onions, celery and garlic, and a heap of spices.
When I tasted it at first it was nose-runningly hot, but after simmering for a couple of hours the heat is starting to mellow and it's getting mighty tasty.