Bissap; the national drink of Senegal
Although originally from India, the hibiscus flower has been consumed in North Africa since the time of the pharaohs. Its attractive color, together with its medicinal properties, have given it a place of honor in ancient cultures throughout the tropics. In Egypt, where it is known as Karkadé, hibiscus tea is part of many celebrations and is also the drink of friendship on Nile cruises.
In West African countries, and under different names, the hibiscus flower is the protagonist of the most popular drinks. In Senegal, the name Bissap is given to the national drink, and similar recipes are found in Gambia (wanjo), Mali (Gambia), (dabileni) or Nigeria (tsobo).
This plant (hibiscus sabdariffa) is well known for its ornamental use, and its showy flowers are responsible for the fact that it has been attributed with aphrodisiac properties. The infusion is prepared with the calyxes of the flowers and is consumed both cold and hot. It is rich in Vitamin C, organic acids (citric, malic and tartaric) and flavonoids (cyanidin and delphinidin). Due to its high pectin content, it is also used to make preserves. The fresh plant is consumed in salads and is included in the preparation of cakes and sauces.
It is a great tonic, digestive and mildly hypotensive. It is also used in some tropical areas to prevent infections and lower fever. Its acidic taste makes it a luxury soft drink. As it is caffeine-free, it is also a suitable infusion for children, who are enthusiastic about its bright red colour.
Now all we have to do is prepare a bissap, to see how tasty Africa can be.
Bissap recipe
Ingredients:
2l of water
200g of hibiscus (bissap)
sugar to taste
10 ml of orange blossom water
5g of sugar Vanilla
Fresh Mint
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