About the dish
Bissap is an infusion of dried roselle hibiscus calyces with a ruby colour and a refreshing, slightly tart taste reminiscent of cranberry. In Senegal and across the Sahel it is drunk ice-cold, sold on the street in bags and bottles, offered to guests, served at weddings and used to break the Ramadan fast. It is sweetened with sugar and flavoured with mint, ginger, vanilla or orange blossom water. From Egypt and Sudan, where it is called karkadeh, to West Africa, each region has its own spices and proportions.
Main ingredients
- dried hibiscus flowers
- sugar
- mint
- water
Chad: Called karkanji in Chad.
Senegal: Senegal's national drink, often flavoured with mint, vanilla or orange blossom water.
Sudan: Called karkadeh in Sudan and drunk cold, especially during Ramadan.
More: Wikipedia (en)
