flipBissap (hibiscus drink)
Bissap (hibiscus drink)
Why this dish? National drink of Senegal, ruby-red bissap is served at every gathering, baptism, or return of Akon to the country. Refreshing and non-alcoholic, it accompanies the shared bowl and symbolizes Senegalese hospitality.
An infusion of dried hibiscus flowers, deep red, sweetened and scented with mint or orange blossom water, served very cold. Tart like a natural grenadine.
When you arrive at someone's house in Senegal, they serve you bissap before you even sit down — that's teranga, our hospitality. That red color, that little tangy taste, it wakes you up after the sun. My grandmother always added a mint leaf and a hint of orange blossom. Me, always on the road, that glass is the taste of coming home, fresh and sweet.
- •Dried hibiscus flowers (Guinea sorrel) — a good handful (infusion base)
- •Sugar — to taste (sweetness)
- •Fresh mint — a few leaves (flavor)
- •Orange blossom water — a drop (flavor)
Bissap (hibiscus drink)
An infusion of dried hibiscus flowers, deep red, sweetened and scented with mint or orange blossom water, served very cold. Tart like a natural grenadine.
Why this dish? National drink of Senegal, ruby-red bissap is served at every gathering, baptism, or return of Akon to the country. Refreshing and non-alcoholic, it accompanies the shared bowl and symbolizes Senegalese hospitality.
When you arrive at someone's house in Senegal, they serve you bissap before you even sit down — that's teranga, our hospitality. That red color, that little tangy taste, it wakes you up after the sun. My grandmother always added a mint leaf and a hint of orange blossom. Me, always on the road, that glass is the taste of coming home, fresh and sweet.
Ingredients (period version)
- Dried hibiscus flowers (Guinea sorrel) — a good handful (infusion base)
- Sugar — to taste (sweetness)
- Fresh mint — a few leaves (flavor)
- Orange blossom water — a drop (flavor)
Ingredients
- Dried hibiscus flowers — 100 g (infusion base)
- Sugar — 150 g (adjust to taste) (sweetness)
- Water — 1.5 L (base)
- Fresh mint + 1 tsp orange blossom water — 1 sprig (flavor)
Method
- Rinse the hibiscus flowers, then infuse them in simmering water for 15 minutes.
- Strain, pressing the flowers well to extract all the color.
- Sweeten while hot, add mint and orange blossom water, let infuse another 5 minutes.
- Cool, then serve very cold, over ice, in tall glasses.
How it was made : Hibiscus (Hibiscus sabdariffa) has been cultivated in West Africa for centuries; its dried calyces keep all year and travel easily, making bissap a widespread drink from Mauritania to the Gulf of Guinea. It was drunk plain, sweetened with honey before the arrival of cane sugar.
The contemporary twist : Sparkling version: topped with soda water at serving, with a mint ice cube, stage mocktail style.
Akon · Charactorium
