Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pearl barley	300			211200.0	46632.0	5946.0	696.0
hokkaido squash	1	kg		889.4927	0.0	197.8871	4.9971
vegetable broth	700			113652.0	18425.4	4167.24	2686.32
white wine	100			-	-	-	-
onion	2			128.0	29.888	3.52	0.32
garlic clove	2			889.4927	0.0	197.8871	4.9971
butter	10			855.0	39.285	26.715	72.0
date	20			8290.8	2205.882	72.03	11.466
turmeric powder	1	pinch		889.4927	0.0	197.8871	4.9971
cinnamon	1/2	teaspoon		-	-	-	-
chili powder	1	pinch		0.4759	0.0839	0.0227	0.0241
nutmeg	1	pinch	grated	0.7219	0.0678	0.008	0.0499
salt pepper				889.4927	0.0	197.8871	4.9971
chive			chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.