Bissap

Name: Bissap
Total time: 25 min
Yield: 6
Cuisine: Senegalese
Ingredients: 60 g Dried hibiscus (roselle) calyces; 1.5 L Water; 150 g Sugar; 1 small bunch Fresh mint; 1 tsp Orange-flower water; 1/2 tsp Vanilla extract

Senegal's everyday drink: dried hibiscus flowers steeped into a deep crimson infusion, sweetened and chilled, sometimes scented with mint or orange-flower water.

Источник

Автор рецепта Senegalese home kitchens · 🏺 Традиционное · Everyday Senegalese cooking — the one-pot rice-and-fish table of Dakar and the coast, built on onions, lemon, chilli and groundnuts.

Senegalese · hibiscus infusion — An ownerless traditional drink, so no cook is credited. The cited article confirms hibiscus tea as an infusion of the dried calyces of roselle, known as bissap in West Africa and drunk hot or iced. Note the title: Wikipedia's 'Bissap' page is a disambiguation page, not an article, so the canonical 'Hibiscus tea' is cited instead. Quantities and method here are this book's own.

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⏱ 25 мин🍽 6 порций🔥 90 ккал🇸🇳 Сенегал

ХаляльВеганскоеВегетарианскоеБез глютенаБез молочногоБез орехов

Ингредиенты

Порции

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Базовые запасы исключены — только то, за чем действительно нужно идти.

★ отмечает ингредиент, который рецепт называет труднодоступным или незаменимым.

Приготовление

Rinse the dried hibiscus in cold water to wash off dust, then drain.
Bring the water to the boil, take it off the heat, add the hibiscus and steep for 15 minutes — the water will turn deep red almost at once.
💡 Steep, do not boil hard. Long boiling makes bissap taste stewed and dull instead of bright.
Strain out the flowers, pressing them lightly. Stir the sugar into the hot liquid until it dissolves completely.
Add the mint, orange-flower water and vanilla, cool to room temperature, then chill. Serve very cold, over ice.

💡 Советы

Bissap is sold in frozen sachets on every Dakar street and made at home in big jugs — it is the drink of Ramadan evenings and of hot afternoons alike.
The same flower is drunk across the world under other names — karkade in Egypt, agua de jamaica in Mexico, sorrel in the Caribbean.
Do not throw the steeped flowers away — a second, weaker brew is normal and still good.