Bissap is the West African drink prepared from the dried calyces of the hibiscus flower, Hibiscus sabdariffa. The same flower produces, depending on the country, Nigerian zobo, Egyptian karkadé or Jamaican sorrel. This guide explains what the plant is, in which forms to buy it, what its regional variants are, and links to our two full bissap recipes already published for the step-by-step preparation.
What is bissap?
Bissap refers to both the plant and the drink made from it. It is not the flower itself that is used, but the calyx, the fleshy part that surrounds the base of the fruit after flowering. Once harvested and dried, these calyces take on a dark red colour and keep for a long time when stored dry.
There are two main varieties of calyces. Red bissap, the most common, is used to prepare the drink served iced or hot. White bissap, rarer, with pale calyces, gives a milder infusion; it is also used as a condiment in certain Senegalese sauces, notably thiéboudienne.
In Senegal, where the plant is called bissap in Wolof, the drink accompanies meals, weddings, christenings and gatherings among family and friends: many households prepare it at least once a week, as a sign of teranga, Senegalese hospitality.
Bissap, zobo, karkadé, sorrel: the same flower, different names
Hibiscus sabdariffa followed trade routes and population movements from West and North-East Africa to Egypt, Sudan, and then the Caribbean. Each region has kept its own name and recipe.
| Name of the drink | Region or country | Distinctive feature |
|---|---|---|
| Bissap | Senegal, Mali (dableni) | Flowers, water, sugar, often mint or orange blossom water |
| Zobo | Northern Nigeria (Hausa people), Ghana (sobolo) | Always flavoured with ginger, pineapple and spices |
| Karkadé | Egypt, Sudan | Often served hot, like a herbal tea |
| Sorrel | Jamaica and the English-speaking Caribbean | Spiced with ginger, cloves, cinnamon; a Christmas drink |
The plant is also known as foléré in Cameroon, ngai ngai in Congo, flor de Jamaica in Mexico, or groseille pays in the French Antilles. All these drinks share the same base: the dried hibiscus calyx infused in water and then sweetened.
Composition of bissap
The red colour of bissap comes from anthocyanins, natural pigments present in the calyx at a level of 1 to 3% of the dry matter, depending on the variety. A study published in Scientific Reports in 2021 measured, per 100 grams of dried calyces, about 4.5 milligrams of vitamin C, 21 milligrams of iron, 2265 milligrams of potassium and 1675 milligrams of calcium, with close to 6% protein and 16% fibre. The calyx also contains organic acids, notably hibiscic, malic and tartaric acids, responsible for its tangy taste.
Bissap does not contain caffeine: it is not a tea leaf, but a flower calyx.
In which forms can you buy bissap?
- Whole dried flowers: the most versatile format, for making the juice yourself, hot or cold, in large quantities.
- Infusion sachets (tea bags): the flower pre-dosed per unit, for one cup at a time, with no weighing.
- Instant granulated drink: to dissolve directly in hot or cold water, with no straining step.
- White bissap: pale calyces, for a milder, less acidic infusion than classic red bissap.
How to prepare bissap?
The principle is always the same: the dried calyces are infused in water, hot or cold, then strained and sweetened. Hot, the infusion takes about ten minutes over low heat; cold, it needs several hours in the fridge, for a milder result. The amount of flowers relative to the water, the sugar and the accompanying flavours, mint, ginger, orange blossom water, vary from one recipe to another and from one family to another.
For the step-by-step recipe with exact quantities, two versions are already published on our blog: a classic recipe with mint and orange blossom water, and a ginger variant that also details the difference between red bissap and white bissap. See the “Recipes with bissap” section below.
How to choose and store bissap?
- Whole or lightly broken calyces, deep red in colour, with no dust or musty smell, give the most vividly coloured infusion.
- Store the dried flowers in an airtight container, away from light and moisture: they keep for several months.
- Once the juice is prepared and strained, keep it in the fridge and consume it within 3 to 5 days, as it contains no preservative.
Recipes with bissap
- Homemade bissap, the classic Senegalese recipe with mint and orange blossom water.
- Ginger bissap, a spicier variant, with the difference between red bissap and white bissap.
- Zobo, the Nigerian version spiced with pineapple, cloves and cinnamon.
- Jamaican sorrel, the Christmas drink spiced with ginger and cloves.
Where to find bissap in France?
NKOSI is a grocery store specialising in dry and ambient products from Africa and the Caribbean. We sell whole red bissap in a 100 g bag for homemade juice, and white bissap for a milder infusion. For a quicker preparation, our bissap infusion sachets and our organic white hibiscus infusion are ready in a few minutes. The instant drink STARLING bissap dissolves directly in water. To discover the whole range in a single purchase, our homemade bissap kit brings together the products needed for the Senegalese recipe. Find all these products in our bissap and ginger drinks range, shipped from the Paris area within 24 to 72 working hours, to mainland France and to ten European countries.
