African-Spiced Black Barley with Okra and Tomatoes

Ingredients

• 0.5 pound barley black
• 0.3 teaspoon cayenne pepper 
• 0.3 teaspoon cinnamon 
• 1 large garlic clove minced
• 1 pinch ground cloves 
• 0.5 teaspoon ground coriander 
• 0.5 teaspoon ground cumin 
• 1 pound okra trimmed
• 1 medium onion finely chopped
• 6 servings salt 
• 2 medium tomatoes peeled coarsely chopped
• 3.5 tablespoons vegetable oil 
• 1 cup water 

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. In a medium saucepan, cover the barley with water and bring to a boil. Cover and simmer over low heat, stirring occasionally, until the barley has split and is tender but still slightly chewy, about 45 minutes.
2. Drain the barley and transfer to a bowl.
3. Wipe out the saucepan and heat 1 1/2 tablespoons of the oil in it.
4. Add the onion and cook over moderately low heat, stirring, until tender, about 5 minutes.
5. Add the tomatoes and cook over moderate heat until their juices thicken, about 4 minutes.
6. Add the garlic and cook until fragrant, about 2 minutes.
7. Add the cumin, coriander, cinnamon, cayenne and cloves and cook, stirring, until fragrant, about 3 minutes.
8. Add the barley and the water, cover and simmer over low heat until the flavors are nicely blended, about 4 minutes.
9. In a large skillet, heat the remaining 2 tablespoons of oil until almost smoking.
10. Add the okra and cook, turning once, until browned on both sides, about 6 minutes. Season the okra with salt and stir into the barley. Season the barley with salt and serve hot.
11. Make Ahead: The recipe can be prepared through Step 2 and refrigerated for up to 2 days. Bring back to a simmer before proceeding.
12. Wine Recommendation: This spice-rich vegetable stew warrants an equally spicy red with a texture to match. A California Zinfandel, such as the 1996 Ridge Sonoma Station or the 1996 Turning Leaf, is just right, particularly if the stew accompanies a hearty meat dish.