African Pearl Barley Pumpkin Pot

Ingredients

• 300 g pearl barley
• 1 kg hokkaido squash (the peel of this squash is edible)
• 700 ml vegetable broth
• 100 ml white wine
• 2 onions
• 2 garlic cloves
• 10 g butter
• 20 g dates or raisins (a good handful should do)
• 1 pinch turmeric powder
• 1/2 teaspoon cinnamon
• 1 pinch chili powder
• 1 pinch nutmeg (grated)
• salt & pepper
• freshly chopped chives, for garnishing

Directions

1. 1

   Clean the hokkaido squash, remove the seeds and cut into dices. Dice the onions as well.

2. 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. 3

   Add the squash. Chopp garlic and dates and add to the pot together with raisins.

4. 4

   Add the spices.

5. 5

   When squash is tender, garnish with chives and serve.