Hibiscus, fresh ginger, mint, pineapple & sugar — West Africa's national drink
The Roselle hibiscus plant (Hibiscus sabdariffa) is West Africa's great contribution to the world's drinks cabinet. The same flower that makes Agua de Jamaica in Mexico and Sorrel in Jamaica is transformed here by the addition of fresh ginger, pineapple, and mint into something distinctly West African — bolder, more aromatic, and more complex.
The Senegalese version (Bissap) is typically less sweet and includes mint; the Nigerian version (Zobo) is spicier with more ginger and cloves. For extra depth, add 3 whole cloves and a cinnamon stick to the steep. The pineapple juice is the distinctly Senegalese touch — it softens the tartness beautifully.