Drinks
Wonjo (Hibiscus Sorrel Drink)
The Quirky Foodster Team
Ingredients
- 100 g (3 1/2 oz) dried hibiscus (sorrel) calyces
- 1.5 litres (6 cups) water
- 150 g (3/4 cup) sugar, or to taste
- 1 tsp grated fresh ginger
- A few mint leaves, to garnish
Method
- Bring the water to a boil, then add the dried hibiscus calyces and ginger.
- Remove from heat and steep for 20-30 minutes until deep red and fully infused.
- Strain through a fine sieve into a jug, pressing the calyces to extract all liquid.
- Stir in sugar to taste while the liquid is still warm, then chill thoroughly.
- Serve over ice, garnished with fresh mint.
Introduction: Wonjo is a deep-red, tangy drink made from dried hibiscus (sorrel) calyces, sold chilled by street vendors across the Gambia and served at nearly every celebration for its refreshing tartness.
Cultural Background: Wonjo is a deep-red, tangy drink made from dried hibiscus (sorrel) calyces, sold chilled by street vendors across the Gambia and served at nearly every celebration for its refreshing tartness.
Tips: Steeping longer intensifies both colour and tartness. Adjust sugar gradually, as hibiscus can be quite sharp before sweetening.
Variations: Add a splash of orange blossom water or vanilla for extra fragrance. Blend in fresh pineapple juice for a fruitier variation.
Storage: Refrigerate in a sealed jug or bottle for up to 5 days.
Reheating: Not applicable; served cold.
Nutrition: Approx. 90 kcal, 0g protein, 0g fat, 23g carbohydrate per serving.
FAQs:
Q: Is Wonjo the same as Jamaican sorrel drink?
A: Both use dried hibiscus calyces and share a Caribbean-West African botanical link, but Gambian Wonjo is typically less heavily spiced, without the cloves and allspice common in Caribbean versions.
Q: Can I use fresh hibiscus flowers?
A: Dried calyces are traditional and more widely available; fresh can be used if accessible, adjusting steeping time slightly.
Please log in to leave a comment.