Bissap (Iced Hibiscus Flower Infusion)
A deep red infusion of dried hibiscus flowers, tangy and scented with mint or orange blossom water, served ice cold. Refreshing and festive.
A deep red infusion of dried hibiscus flowers, tangy and scented with mint or orange blossom water, served ice cold. Refreshing and festive.
Before the word, the glass: such is the rule of the courtyard. We let the dried flowers release their dark red into the water, sweeten generously, and perfume with a little mint — everyone has their secret, their drop of orange blossom water. I like it very cold, when the heat is heavy and the mind needs awakening to listen. Drink first, my friend; afterwards, we shall talk.
- •Dried hibiscus flowers (Guinea sorrel) — two handfuls (base and color)
- •Sugar — generously (balance acidity)
- •Fresh mint or orange blossom water — a dash (flavoring)
- •Water — according to the jar (infusion)
Bissap (Iced Hibiscus Flower Infusion)
A deep red infusion of dried hibiscus flowers, tangy and scented with mint or orange blossom water, served ice cold. Refreshing and festive.
Why this dish? Bissap refreshes the long afternoons of Conakry and Dakar and accompanies every visit. For Niane, whether receiving or visiting the custodians of oral tradition, it is the hospitality drink offered before a word is spoken.
Before the word, the glass: such is the rule of the courtyard. We let the dried flowers release their dark red into the water, sweeten generously, and perfume with a little mint — everyone has their secret, their drop of orange blossom water. I like it very cold, when the heat is heavy and the mind needs awakening to listen. Drink first, my friend; afterwards, we shall talk.
Ingredients (period version)
- Dried hibiscus flowers (Guinea sorrel) — two handfuls (base and color)
- Sugar — generously (balance acidity)
- Fresh mint or orange blossom water — a dash (flavoring)
- Water — according to the jar (infusion)
Ingredients
- Dried hibiscus flowers — 60 g (base, color, acidity)
- Water — 1.5 L (infusion)
- Sugar — 120 g (adjust to taste) (balance)
- Fresh mint — a few sprigs (flavoring)
- Orange blossom water — 1 tsp (floral note)
Method
- Rinse the hibiscus flowers quickly in cold water.
- Bring water to a simmer, remove from heat, add flowers and steep 15-20 minutes.
- Strain, sweeten while hot to dissolve fully, let cool.
- Flavor with mint and a dash of orange blossom water.
- Refrigerate and serve very cold, over ice.
How it was made : The calyx of hibiscus (Guinea sorrel) has been consumed as a drink throughout the Sahel for centuries. It was infused in earthenware jars and cooled in well water; cane sugar made it distinctly festive in the 20th century.
The contemporary twist : Non-alcoholic “spritz” version: bissap topped with sparkling water, fresh ginger zest, and ice cubes.
Djibril Tamsir Niane · Charactorium
