A deep crimson drink brewed from dried hibiscus flowers, sweetened and spiced with ginger and vanilla — refreshing, tangy, and deeply tied to Guinea-Bissauan hospitality.
Nutrition & Info
Equipment Needed
Presentation Guide
Instructions
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1
Bring water to a boil. Add dried hibiscus flowers and sliced ginger.
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2
Boil for 10 minutes, then remove from heat and steep for 15 minutes.
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3
Strain through a fine sieve, pressing flowers to extract all liquid.
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4
Add sugar and stir until dissolved. Add vanilla extract and lime juice.
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5
Cool completely, then refrigerate until cold.
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6
Serve over ice, garnished with mint leaves.
Did You Know?
No Guinea-Bissauan celebration is complete without a giant jug of bissap — it is the drink that says welcome more than any word can.
Chef's Notes
The Story Behind Bissap
Bissap (hibiscus juice) has been brewed across West Africa for centuries. In Guinea-Bissau, it is the universal drink of hospitality, served at weddings, naming ceremonies, and everyday meals. The Guinea-Bissauan version is typically less sweet than the Senegalese version, with a stronger ginger presence that gives it a pleasant bite.
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