Cilantro Parsley

In a dutch oven, spread butter on the bottom. Add chopped tomatoes, garlic, onion, spearmint, oregano, parsley and cumin. Blend the toasted ginger with skin, cloves, cinnamon, pepper and add into the butch oven. Season with salt. Pour in the white wine, chicken broth and Jamon. Add this on a charcoal grill and cook for 15 minutes. Open and spread the bread over the mixture. Add back on the grill for another 15 minutes. Garnish with capers, olive, chorizo, and oregano. Drizzle olive oil over it and enjoy.