African Pearl Barley Pumpkin Pot Recipe

Name: African Pearl Barley Pumpkin Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 (a good handful should do) or 20 g raisins (a good handful should do); 1 pinch turmeric powder; ½ teaspoon cinnamon; 1 pinch chili powder; 1 pinch nutmeg (grated); salt & pepper; freshly chopped chives, for garnishing

Servings: persons

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 (a good handful should do) or 20 g raisins (a good handful should do)
1 pinch turmeric powder
½ teaspoon cinnamon
1 pinch chili powder
1 pinch nutmeg (grated)
salt & pepper
freshly chopped chives, for garnishing

1
Clean the hokkaido squash, remove the seeds and cut into dices.
2
Dice the onions as well.
3
Melt the butter in a heavy pot (cast iron goes best).
4
Sweat the onions in it.
5
Add the pearl barley.
6
After some minutes add the white wine.
7
After 2 more mins add the broth.
8
Add the squash.
9
Chopp garlic and dates and add to the pot together with raisins.
10
Add the spices.
11
When squash is tender, garnish with chives and serve.

202

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 300 g pearl barley, 1 kg hokkaido squash (the peel of this squash is edible), 700 ml vegetable broth, 100 ml white wine, and more.

Yes, African Pearl Barley Pumpkin Pot falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

African Pearl Barley Pumpkin Pot

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions