Bissap, a legendary drink of Africa

Bissap, a legendary drink of Africa

Bissap is a drink made from hibiscus flowers. The word “bissap” comes from Wolof and refers to the species Hibiscus Sabdariffa. This plant is also commonly known as Guinea sorrel or roselle. This shrub measures between 1 and 2 metres in height. The flowers take on their characteristic colours once they have fallen. Both the leaves and flowers are used in many typical dishes and drinks. Traditionally, they are harvested by women.

Bissap is an essential drink in many countries. Cape Verde, Guinea, Senegal, Mali, Burkina Faso, Benin and many other countries can’t get enough of it. It is also known in Egypt and Sudan, where it is called karkadé. Hibiscus Sabdariffa originated in South-East Asia and was imported and popularized in Africa in the 19th century.

Bissap is very good for your health and contains many virtues, as well as being high in vitamin C and antioxidants. If you’ve eaten something heavy, don’t hesitate to drink it. It will help digestion and lower blood pressure.

How to prepare bissap juice

Procedure:

1. Bring the water to the boil
2. Add the hibiscus and simmer for 4 to 5 minutes.
3. Then turn off the heat and leave to infuse for 5 to 10 minutes.
4. Strain the infusion
5. Then add the desired amount of honey

Drink hot or cold, as you like! Enjoy!

Variations on bissap

There are many variations and local preparations. In Egypt and Mauritania, bissap is often flavoured with a few mint leaves. If you want an energizing effect, add a little ginger to the boiling water before adding the hibiscus. If you prefer sugar to honey, you can replace it. To make it Senegalese-style, add nutmeg, orange blossom water and vanilla sugar.

Bissap juice and syrup can be mixed with other tropical fruit juices to make a number of refreshing and tasty cocktails!

Up to you to be creative!