The Senegalese drinkbissap on all occasions; with guests, Ramadan, holidays and as a family. Bissap leaves are not expensive however, difficulty in making the drink comes from cleaning the leaves which have a lot of sand and impurities. It is important to wash the leaves for 15-20mins.
The drink made of hibiscus flowers is known by many names in many countries around the world and is served both hot and cold.
It is known as bissap in West Africa, agua dejamaica in Mexico and Honduras and gudhal (गुड़हल) in India. Some refer to it as roselle, a common name for the hibiscus flower. In Jamaica, Trinidad and many other islands in the Caribbean, the drink is known as sorrel (Hibiscus sabbdariffa; not to be confused with , a species sharing the common name sorrel). In Ghana, the drink is known as soobolo in one of the local languages.
The beverage is well known for its color, tanginess and flavor.
50g of redBissap (Hibiscus) leaves
|4 brands of mint leaves|
|2 sachets of vanilla flavored sugar, 1Tbs of orange blossom liquid|
How to make it
- Add water in a large bowl
- Soak bissap leaves and wash them lightly. Take the leaves and place them in another bowl with water in order to wash the bissap leaves again to get rid of sand and impurities.
- Boil 1 L of water in a pot and addbissap leaves and washed mint leaves. Leave to boil for 5-10 minutes sothe red colour from the leaves mixes with the water.
- Remove pot from the heat and leave to cool
- Once cool, filter the juice and leaves.
- Add 0.5 L ofwater to thebissap leaves
- Leave to settle for 5mins and pour delicately.
- Add desired quantity of sugar, orange blossom and vanilla sugar and mix well.
- Pour juice into a plastic bottle and keep cool in refrigerator.