← Nouns Cooking · West & East African

Ingredients

• 60 g Dried hibiscus flowers (zobo / bissap)
• 2 l Water
• 5 cm piece Ginger, sliced
• 2 Cinnamon stick
• 1 tsp Cloves
• 1 pineapple peel and core (keep the flesh for serving) (optional)
• 100 g sugar, or to taste
• 1 Lemon, juiced
• Ice

Method

1. Rinse the hibiscus in a sieve under cold water to wash off any dust.
2. Put it in a large pot with the water, ginger, cinnamon, cloves and pineapple peel and core, if using. Bring to the boil, then simmer for 15–20 min until deep ruby red.
3. Turn off the heat and leave to steep for 30 min.
4. Strain through a fine sieve, pressing on the flowers, then stir in the sugar while still warm, followed by the lemon juice.
5. Chill for at least 1 hour and serve over ice, with pineapple chunks or orange slices.

Tips

• Keeps for 3–4 days in the fridge. Senegalese bissap is often flavoured with fresh mint and a drop of vanilla instead.
• Hibiscus stains, so wipe spills quickly.

Sources

Written in our own words after cross-checking these recipes:

Sisi Jemimah Eat Well Abi Low Carb Africa 196 flavors