African Pearl Barley Pumpkin Pot

“This is a spicy dish. Perfect for cold and rainy days, because it really warms you. Can also be turned into something Indian by adding chickpeas, potatoes and curry spices.”
READY IN:
45mins
SERVES:
3-4
UNITS:
US

Ingredients Nutrition

Directions

  1. Clean the hokkaido squash, remove the seeds and cut into dices. Dice the onions as well.
  2. Melt the butter in a heavy pot (cast iron goes best). Sweat the onions in it. Add the pearl barley. After some minutes add the white wine. After 2 more mins add the broth.
  3. Add the squash. Chopp garlic and dates and add to the pot together with raisins.
  4. Add the spices.
  5. When squash is tender, garnish with chives and serve.

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