Bissap juice: easy recipe with pineapple and mint!
I am sure that everyone here knows Bissap juice , a very popular drink in Africa. It is known under different names:
- In Cameroon : we call it the Foléré
- In Senegal, Burkina Faso : it's Bissap . And this is the most popular name!
- In Ghana and Nigeria: they call it on the other hand Sobolo or Zobo or Sorelle Drink
- In Congo, it's Ngai Ngai !
Bissap juice is made from Hibiscus Sabdariffa , also called the Guinea sorrel ( Hibiscus Sabdariffa ), or Roselle . It grows well in tropical zone in West Africa.
Bissap juice recipe
The recipe for bissap is really different dependent on the country where you are. I saw the Bissap recipes, or we even add spices , like in Ghana for example and I was a little surprised.
- The Ghanaians add the ginger, cloves, dry chili (yes, you have read correctly, pepper 😀) black pepper, selim seeds and even African nutmeg still known as pebezing in Cameroon. In fact in Ghana, their bissap is also made to have therapeudic virtues due to the use of all its traditional spices!
- In other recipes, especially in French -speaking Africa, we add that fruits and sugar. Like oranges, and especially pineapple . In Cameroon, I would say that we make the bissap pineapple juice , because we always add pineapple skins to our recipe for the Foléré.
- There are some do bissap ginger juice : so just hibiscus flowers, ginger and sugar as ingredients!
- Others also make their bissap really simply, just the hibiscus flowers infused in hot water and with a little sugar and that's it.
I would say that it is up to everyone to choose to use the ingredients of their choice, and therefore add their personal touch. But there is a rule to follow: to succeed in your bissap, you must avoid boiling leaves too much. The more you boil, the more the juice will become acidic and thus you will find yourself add too much sugar to balance the taste . And it's no longer really very healthy to drink a drink too too sweet.
It's better to just infuse the leaves, not to boil them!
Ingredients
In the Bissap recipe that I will present to you today, I will use R just a few ingredients, and simply do it.
As ingredients we will therefore have:
- Hibiscus flowers : Well, it's the main ingredient
- The mint leaves : I love this perfume too much. I find that it gives little freshness to all drinks
- Pineapple juice : As a fruit , it is rich in vitamin C , which plays a key role in the functioning of immune cells.
- Pineapple skins : they are known for their high content of bromelain, an enzyme that digests proteins and improves digestion.
How to make bissap juice (folished recipe):
Cleaning: you will have to clean the pineapple by soaking it in a solution of water, vinegar and bicarbonate to make sure it is clean. Especially if you live in Europe, this step is very important to remove the maximum pesticide from the skin. Since we will use them in our recipe. Also, don't forget to slightly rinse your hibiscus flowers to remove dust.
Prepare the ingredients : I decided to also add the pineapple juice to my folishness, not only the skin as we are used to doing in Cameroon. So peel your pineapple, keep the skin. Remove the middle stem and cut the pineapple fruit into cubes
Mix : Mix the pineapple with a little water until a homogeneous mixture is obtained. If you want to add the ginger, mix it too with the pineapple
Boil the water : in a large saucepan, mix the pineapple juice, the skin with water and let it boil . Once the boil has been reached, turn off the heat and then add the hibiscus leaves, mint and let infuse.
Filter : Once the drink is completely cooled, you have to filter the liquid using a thin knit coland . Use clean hands and do not be afraid to put your hand in the dough to press the hibiscus flowers and fruits present in the drink
Add the sugar: add the sugar in small quantities, stirring and taste regularly so as not to put it too much . In short, suck according to your convenience
The complete recipe with the quantity of ingredients can be found as usual at the bottom of the article 🙂
Bissap juice benefits
I could not finish writing this post, without mentioning the multiple benefits of hibiscus flowers . It is a plant that brings us so many beneficial properties for our health, that I decided to concentrate a full article on the benefits of bissap. The next blog post will therefore be: 6 good reasons to consume bissap, dangers and other uses! . So subscribe to my newsletter so as not to miss the next publications 🙂
Here I give you that a few, but for those who really want to know more, read this article:
- It is very good for digestion . It can help stimulate digestion, relieve stomach aches and reduce bloating.
- Bissap is very rich in vitamin C : and you even know that vitamin C helps to strengthen the body's natural defenses, and to fight infections!
- Bissap relieves menstrual pain : it helps in the relaxation of uterine muscles and has an analgesic effect!
I arrive at the end of this post and I would say that the bissap is much more than a simple refreshing drink . It brings so much, but then so much health benefits. After having discovered all these advantages myself, I told myself that I should really include it in my diet. It's delicious, it's excellent for me. And I can only recommend that you do the same. Above all, don't hesitate to record the recipe on Pinterest to re -try it later
Other drink recipes that you will surely like:
Bissap juice
Team
- strainer
Ingredients
- 100 gr of hibiscus
- 100 gr of sugar according to your convenience
- 1 water
- 400 ml of pineapple juice
- pineapple head
- Some mint leaves
Instructions
- You will have to clean the pineapple by soaking it in a solution of water, vinegar and bicarbonate to make sure it is clean.
- Also rinse your hibiscus flowers
- Peel your pineapple, keep the skin. Remove the middle stem and cut the pineapple fruit into cubes
- Mix the pineapple with a little water until a homogeneous mixture
- In a large saucepan, mix the pineapple juice, the skin with water and let it boil
- Once the boil has been reached, turn off the heat then add the hibiscus leaves, mint
- Leave to infuse 2 to 3 a.m. or overnight if you have done the day before
- Once the drink is completely cooled, you have to filter the liquid using a fine mesh colander
- Add the sugar in small quantities, stirring and tasting regularly so as not to put it too much. In short, suck according to your convenience
- Frove and serve cold! Good tasting
supplied by the Borlabs Cookie
Thank you for your return
THANKS
Very nice recipe
I liked your simple recipes and adapt.
Thank you 😉
very beautiful recipes