TANTIE red bissap is whole dried hibiscus flowers (the calyxes of Hibiscus sabdariffa), nothing else. They are infused to make bissap juice, the tart red drink of Senegalese celebrations. A 100 g pack makes 1 to 2 litres of drink.
What is bissap?
Bissap is the Wolof name for red hibiscus, and for the drink made from it. The same flower is called dableni in Mali, foléré in Cameroon, zobo in Nigeria, sobolo in Ghana, karkadé in Egypt and Sudan, sorrel in Jamaica, groseille pays in the French Antilles. In French it is also called oseille de Guinée. Dried, the calyxes are dark red and brittle; infused, they produce a deep red, tart drink, close to redcurrant.
How do you make bissap juice?
- Rinse 50 g of flowers in cold water.
- Bring 1 litre of water to the boil, pour over the flowers and leave to infuse for 20 minutes, up to 2 hours for a stronger taste.
- Strain, then sweeten while hot with 75 to 100 g of sugar.
- Flavour to taste: fresh mint, orange blossom, vanilla or ginger.
- Serve very cold. The juice keeps for 3 to 5 days in the refrigerator.
For a stronger juice, use up to 100 g of flowers per litre. The same flowers are also used to make syrups, jams and sauces.
What to pair it with?
For the juice: LE GALION cane sugar, SAMIA orange blossom water and SAMIA sweet mint. Everything is included in our homemade bissap kit. More ideas in the bissap and hibiscus flowers section and in our bissap recipe guide.
Product information
- Brand: TANTIE (Haudecœur group, La Courneuve)
- Contents: 100 g pack
- Ingredient: 100% dried hibiscus flowers
- Allergens: none of the 14 regulated allergens by nature
- Storage: in a dry place, away from light, pack well resealed
