African-Spiced Black Barley With Okra And Tomatoes

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  1. In a medium skillet, heat the vegetable oil. Add the minced garlic and sliced red onion and cook over moderate heat, stirring occasionally, until fragrant, about 3 minutes. Add the chile powder, cayenne pepper, cumin seeds and turmeric and cook, stirring constantly, until fragrant, about 2 minutes.

  2. Add the okra and cook for 2 minutes, tossing. Add the tomatoes and cook over high heat until they release their juices, about 1 minute. Add the water, cover and cook, stirring occasionally, until the okra is just tender, about 5 minutes. Season with salt and serve.

Make Ahead

The stewed okra and tomatoes can be covered and refrigerated overnight. Reheat gently before serving.

Serve With

Steamed basmati rice.

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