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Herbs & Cultures

Local African healing traditions →

Bissap, cold hibiscus drink

A deep red, tart drink of hibiscus calyces, found at every party and market in West Africa.

Traditional use

Time
20 minutes, plus cooling
Makes
About 1.5 litres
Image of Bissap, cold hibiscus drink
Noahalorwu · CC BY-SA 4.0

In Senegal it is called bissap, in Nigeria zobo, in Ghana sobolo. The dried calyces of roselle give a sour, fresh taste that is balanced with sugar, mint or ginger. It is drunk ice-cold.

Ingredients

  • 50 g dried hibiscus calyces
  • 1.5 litres water
  • 100–150 g sugar
  • A handful of fresh mint
  • Optional: a piece of fresh ginger, sliced

Step by step

  1. Rinse the calyces briefly.
  2. Bring the water to the boil, add the calyces and ginger and leave to steep off the heat for 10 minutes.
  3. Strain, stir in the sugar until dissolved and add the mint.
  4. Leave to cool and chill. Remove the mint after a few hours.

Tips

  • A dash of orange blossom water or pineapple juice makes it even softer.

Registry

Herbs in this recipe

Read more about effects and safety on each herb’s page.

  • Caution

    Africa · Food · № 25

    Roselle (hibiscus)

    Hibiscus sabdariffa

    The red calyces make a tart drink. Folk medicine links it to blood pressure; it is not a substitute for treatment.

    Ancient Egyptian medicine+2Folklore
  • Caution

    Europe · Herb · № 3

    Mint

    Mentha × piperita

    Peppermint oil has been studied in irritable bowel syndrome and may reduce abdominal pain. The tea is used for a full stomach and nausea. With heartburn peppermint can make complaints worse.

    Greco-Roman medicine+4Folklore
  • Caution

    Asia · Herb · № 1

    Ginger

    Zingiber officinale

    Traditionally used for nausea and digestive discomfort; it has a warming flavor.

    Ayurveda+6Folklore

Cultures and traditions

Where the herbs come from

The herbs in this recipe also appear in these traditions.