The Senegalese drink bissap 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 15-20 mins.
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 de jamaica 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 red Bissap (Hibiscus) leaves
|4 brands of mint leaves|
|2 sachets of vanilla flavored sugar, 1 Tbs of orange blossom liquid|
Nigerian Suya is a very popular spicy street food usually patronised by West Africans.