Serves 6
60 min
African-Spiced Black Barley With Okra And Tomatoes
Recipe GLPR4f5fa8466fe24f
A hearty, fragrant one-pot dish featuring nutty black barley simmered with warm African spices, tender okra, and fresh tomatoes. This satisfying vegetable-forward meal brings together earthy grains with bright, complex flavors.
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Ingredients
1 1/4 cups black barley
3 1/2 tablespoons vegetable oil
1 medium onion, finely chopped
2 medium tomatoes, peeled and coarsely chopped
1 large garlic clove, minced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cinnamon
1/4 teaspoon cayenne pepper
pinch Pinch of ground cloves
1 cup water
1 pound small okra, stems trimmed
Salt to taste
Directions
Rinse the black barley under cold running water and drain well.
Heat the vegetable oil in a large pot or heavy-bottomed skillet over medium heat. Add the chopped onion and sauté until softened and golden, about 5 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the cumin, coriander, cinnamon, cayenne pepper, and cloves, mixing well to coat the onion and garlic. Toast the spices for about 1 minute to release their flavors.
Add the rinsed black barley to the pot and stir constantly for 2–3 minutes to lightly toast it.
Pour in the water and bring to a boil. Reduce heat to low, cover, and simmer for 25–30 minutes until the barley is nearly tender and has absorbed most of the liquid.
Add the chopped tomatoes and stir well. Nestle the trimmed okra among the barley and tomatoes.
Cover again and cook for another 10–12 minutes until the okra is tender and the barley is fully cooked.
Season with salt to taste. Stir gently to combine all components and serve hot.
