Bissap is a popular West African hibiscus drink made from dried hibiscus flowers. It is especially common in Senegal and surrounding countries. Like Nigerian zobo, bissap has a beautiful red color and a tart, fruity flavor.
Bissap can be served plain, sweetened, minty, gingery, citrusy, or lightly flavored with vanilla.
Ingredients
- 2 cups dried hibiscus flowers
- 8 cups water
- 1 cup sugar, or to taste
- 1 thumb-size piece ginger, sliced, optional
- 1 handful fresh mint leaves, optional
- 1 teaspoon vanilla extract, optional
- Lemon or lime juice, optional
How to Make Bissap
- Rinse hibiscus flowers quickly.
- Add hibiscus and water to a pot.
- Add ginger if using.
- Boil for 15 to 20 minutes.
- Remove from heat and steep for another 10 minutes.
- Strain the liquid.
- Add sugar while the drink is still warm.
- Add mint, vanilla, or citrus if desired.
- Chill and serve over ice.
Bissap vs Zobo
Bissap and zobo are both hibiscus drinks. Zobo often includes pineapple, ginger, and cloves, while bissap is commonly made with hibiscus, sugar, mint, ginger, or vanilla depending on the recipe.
Tips
- Adjust sugar based on tartness.
- Add mint after boiling for a fresher taste.
- Use ginger for a stronger flavor.
- Serve chilled for parties or hot days.
Bissap is a refreshing hibiscus drink with a bright tart flavor and beautiful color. It is easy to make, easy to customize, and perfect for warm weather.