African-Spiced Black Barley With Okra And Tomatoes

Name: African-Spiced Black Barley With Okra And Tomatoes
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Cuisine: African
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

Recipe GLPR4f5fa8466fe24f

African

Main Course

60 min

266 cal

Servings: 6

Stovetop

SNAP eligible

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.

Comments

Grocery List Plus Editorial Staff4

Black barley is reliably stocked at Harris Teeter, Food Lion, Kroger, and ALDI, making this accessible without a special trip, and the spice blend (cumin, coriander, cinnamon, cloves, cayenne) is standard supermarket fare. Cost per serving lands around $1.20–$1.40, with barley and onions driving the low price and okra adding just 30–40 cents per portion. The 60-minute timer is honest—20 minutes of chopping and sautéing, then 40 minutes of simmering—though weeknight cooks should know it needs occasional stirring to prevent sticking. The dish reheats well in the microwave and yields straightforward, forgiving one-pot cooking that doesn't demand constant attention, but it's not a showstopper; it's solid weeknight fare without the seasonal NC angle that would push it higher, and the flavor leans spiced rather than compelling.

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