flipBissap — Iced Hibiscus Infusion
Bissap — Iced Hibiscus Infusion
Why this dish? Bissap, ruby red and tangy, is the hospitality drink of Senegal, offered upon a guest's arrival. Senghor, theorist of Négritude and champion of African flavors, celebrated these colors and tastes of the native land; bissap is the welcoming gesture par excellence, that of téraanga.
An infusion of dried hibiscus flowers, deep red, sweetened and scented with mint or orange blossom water, served very cold. Refreshing, tangy, joyful.
Before any conversation, let me offer you this glass: in our country, you do not enter a house without being first handed a drink. Look at this red — it is the color of Africa that I have so often sung, born from a simple flower dried in the sun. We infuse it, we sweeten it, we toss in a few mint leaves, and we wait until it is well cold. Drink: the acidity awakens you, the sugar soothes you. It is a small thing, and yet it is the whole gesture of welcome.
- •Dried hibiscus flowers (bissap) — a good handful (infusion)
- •Sugar — to taste (sweetness)
- •Fresh mint — a few leaves (scent)
- •Water — according to the jar (base)
Bissap — Iced Hibiscus Infusion
An infusion of dried hibiscus flowers, deep red, sweetened and scented with mint or orange blossom water, served very cold. Refreshing, tangy, joyful.
Why this dish? Bissap, ruby red and tangy, is the hospitality drink of Senegal, offered upon a guest's arrival. Senghor, theorist of Négritude and champion of African flavors, celebrated these colors and tastes of the native land; bissap is the welcoming gesture par excellence, that of téraanga.
Before any conversation, let me offer you this glass: in our country, you do not enter a house without being first handed a drink. Look at this red — it is the color of Africa that I have so often sung, born from a simple flower dried in the sun. We infuse it, we sweeten it, we toss in a few mint leaves, and we wait until it is well cold. Drink: the acidity awakens you, the sugar soothes you. It is a small thing, and yet it is the whole gesture of welcome.
Ingredients (period version)
- Dried hibiscus flowers (bissap) — a good handful (infusion)
- Sugar — to taste (sweetness)
- Fresh mint — a few leaves (scent)
- Water — according to the jar (base)
Ingredients
- Dried hibiscus flowers — 60 g (infusion)
- Water — 1.5 L (base)
- Sugar — 120 g (adjust to taste) (sweetness)
- Fresh mint or orange blossom water — 1 bunch or 1 tsp (scent)
Method
- Rinse the hibiscus flowers in clear water.
- Infuse them for 10 to 15 minutes in simmering water (off the heat for milder acidity).
- Strain, then sweeten while still hot to dissolve fully.
- Scent with mint or orange blossom water, let cool.
- Serve very cold, over ice, in tall glasses.
How it was made : Hibiscus (Guinea sorrel) has been cultivated in West Africa for centuries. Dried, the flowers keep all year and are turned into a drink as soon as a guest arrives. It was prepared in large earthenware jars that kept the coolness in the shade.
The contemporary twist : Non-alcoholic "bissap kir": highly concentrated hibiscus syrup topped with sparkling water and a hint of ginger.
Léopold Sédar Senghor · Charactorium
