Bissap
The Quirky Foodster Team
Ingredients
- Dried hibiscus flowers — 50 g (2 cups)
- Water — 1.5 L (6 cups)
- Sugar, or to taste — 200 g (1 cup)
- Vanilla extract — 1 tsp
- Mint leaves (optional) — a few
Method
- Bring the water to a boil in a saucepan.
- Add the dried hibiscus flowers and remove from heat.
- Let steep, covered, for at least 30 minutes, or longer for a stronger flavour.
- Strain through a fine sieve into a jug, pressing to extract all the liquid.
- Stir in the sugar and vanilla while the liquid is still warm, until fully dissolved.
- Chill thoroughly and serve over ice, garnished with mint if desired.
Introduction: A vibrant, tangy hibiscus flower drink, sweetened and chilled, Senegal's most iconic beverage.
Cultural Background: Bissap, made from dried hibiscus flowers steeped and sweetened, is perhaps Senegal's most beloved drink, its striking crimson colour and refreshing tartness a welcome respite in the country's warm climate.
Tips: Steep the hibiscus longer for a more intense colour and flavour, adjusting to taste. Stir in sugar while the liquid is still warm so it dissolves fully.
Variations: Add a splash of ginger juice for extra warmth and spice; some households add a little orange blossom water for a floral note.
Storage: Store in a sealed bottle or jug in the refrigerator for up to 1 week.
Reheating: This drink is served cold and is not reheated.
Nutrition: Approx. 90 kcal, 0 g protein, 23 g carbohydrate, 0 g fat per 250 ml serving.
FAQs:
Q: Where can I find dried hibiscus flowers?
A: African, Caribbean or Latin American grocers commonly stock dried hibiscus, sometimes labelled as 'flor de jamaica'.
Q: Is bissap the same as hibiscus tea?
A: It is closely related, though bissap is typically served cold, sweetened and sometimes flavoured with additional aromatics.
- Dried hibiscus flowers — 50 g (2 cups)
- Water — 1.5 L (6 cups)
- Sugar, or to taste — 200 g (1 cup)
- Vanilla extract — 1 tsp
- Mint leaves (optional) — a few
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