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Bissap

Also known as Bissap (Pan-West African Hibiscus Variant)

Bissap is the West African name for the same hibiscus drink that Nigerians call Zobo — made identically from dried Roselle flowers but with slight regional variations in flavouring that reflect the culinary traditions of the broader West African region. The Senegalese and Malian versions of Bissap often use vanilla and orange blossom water as flavouring additions.

Bissap, Nigerian cooking

Ingredients

  • 3 big cups of dried hibiscus flowers (Roselle / Zobo leaves)
  • A very big piece of fresh ginger, sliced
  • 2 big big tablespoons of whole cloves
  • Peel from 1 pineapple — Nigerian influence
  • 1 teaspoon of vanilla extract — Senegalese influence
  • A big handful of fresh mint leaves — Malian influence
  • 1 stick of cinnamon
  • 8 glasses of water
  • Sugar to taste
  • Fresh lime juice — Ghanaian influence

Method

  1. 01

    Boiling the West African Bissap. Place hibiscus flowers, ginger, cloves, pineapple peel and cinnamon in a large pot with 8 glasses of water. Bring to a vigorous boil. Boil 20 minutes.

  2. 02

    Adding Vanilla and Mint. Remove from heat. Add vanilla extract and fresh mint leaves. Stir and allow to steep for 10 minutes.

  3. 03

    Straining. Strain through a fine sieve. Discard all solids.

  4. 04

    Sweetening. Add sugar to taste. Add generous fresh lime juice. Stir until sugar dissolves.

  5. 05

    Chilling. Allow to cool completely. Refrigerate until very cold.

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