A jewel-toned, tangy-sweet chilled drink brewed from dried hibiscus flowers infused with mint, vanilla, and orange blossom water — Senegal's beloved refreshment.
Nutrition & Info
Equipment Needed
Presentation Guide
Instructions
-
1
Rinse hibiscus flowers thoroughly.
-
2
Boil flowers with ginger and vanilla in water for 15 minutes until deeply coloured.
-
3
Strain through a fine sieve, pressing flowers to extract all liquid.
-
4
Stir in sugar and orange blossom water while still warm.
-
5
Add mint leaves. Chill thoroughly in the refrigerator.
-
6
Serve over ice. Garnish with mint.
Did You Know?
Bissap is considered so essential to Senegalese hospitality that offering a glass to a guest is a non-negotiable sign of welcome.
Chef's Notes
Equipment Tips
- large pot
- sieve
- pitcher
Garnishing
mint sprig, orange slice
Accompaniments
pastels, snacks
The Story Behind Bissap
Bissap has been brewed in Senegal for centuries, long before colonial contact. The hibiscus flower thrives in Senegal's climate, and the drink holds cultural significance across all ethnic groups. It is served at weddings, naming ceremonies, and everyday meals, making it arguably Senegal's national beverage.
More Senegalese Dishes
Medium
📜 Story
Attaya
Senegalese Mint Tea
Afternoon social ritual, after meals, anytime
Medium
📜 Story
Bassi Salte
Millet Couscous with Vegetables
Lunch, particularly in the north
Easy
📜 Story
Bouye
Baobab Fruit Drink
Any time, Ramadan, celebrationsCaldou
Lime Fish Broth
Lunch, light dinner
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!