In brief
- Bissap is the West African drink made from dried hibiscus calyces, served iced and sweetened.
- Origin: West Africa, particularly Senegal, where its name comes from Wolof.
- Essential ingredients: dried bissap flowers, water, cane sugar, ginger, lime.
- A drink of Senegalese hospitality, served very cold at meals, weddings and family reunions.
Origins and cultural history of bissap
The hibiscus used for bissap, Hibiscus sabdariffa, is native to West Africa. Its consumption as an infused drink is documented since antiquity in Egypt and Sudan, under the name karkade, before it became a major social drink in Senegal, where its name bissap comes from Wolof. In many Senegalese households, it is prepared at least once a week, and the drink accompanies the great moments of social life: weddings, baptisms, reunions with loved ones.
Depending on the country, the same plant carries other names: dableni in Mali, foléré in Cameroon, ngai ngai in Congo, flor de Jamaica in Mexico, groseille pays in the Caribbean. There are also two colours of calyces: red bissap, the most common, with intensely red calyces, is used to prepare the drink; white bissap, rarer, with pale calyces, is used mainly for condiments and sauces, notably in Senegalese thiéboudienne.
What are the essential ingredients of bissap
The bissap recipe needs just a few simple ingredients, found in African grocery stores.
- dried bissap flowers (red hibiscus)
- water
- cane sugar
- ginger
- lime
- fresh mint
Nutritional properties of bissap
Dried hibiscus calyces contain anthocyanins, the pigments responsible for the infusion's red colour, at a level of 1 to 3% of the dry matter depending on the variety. They also provide organic acids, such as hibiscic, malic and tartaric acids, as well as minerals such as calcium, potassium and magnesium.
Frequently asked questions about bissap
What is the difference between red bissap and white bissap?
Both come from the same plant, Hibiscus sabdariffa, but from different varieties. Red bissap, the most common, is used to prepare the drink that is drunk iced. White bissap, rarer, with pale calyces, is used mainly for condiments and sauces, notably in Senegalese thiéboudienne.
Why does bissap hold such a central place in Senegal?
Bissap accompanies the great moments of Senegalese social life: weddings, baptisms, reunions with loved ones. Many households prepare it at least once a week. Always served very cold, sometimes with ice cubes, it embodies teranga, Senegalese hospitality.
Where can I find bissap ingredients in France?
NKOSI sells the dried bissap flowers, ginger, cane sugar and lime used in this recipe and ships them from the Paris area within 24 to 72 working hours, to mainland France (2 to 3 working days) and to ten European countries. The minimum order is 39 €: in France, delivery to a pickup point is then free, and home delivery is free from 59 €.
