Bissap Recipes
BISSAP
A drink made from the hibiscus plant.
Provided by Demand Africa
Number Of Ingredients 5
Steps:
- Rinse the leaves in cold water to get rid of dirt.
- Bring 1 liter of water to a gentle simmer in a large pot.
- Put in the Bissap dried flower and ginger and allow the water to come to a strong boil. Boil for some minutes.
- Turn off the heat and pour the juice through a sieve into a large bowl
- Return the Bissap flower to the pot and cover with another liter of water.
- Strain this second batch of juice into the first batch of juice.
- Continue adding fresh water and straining until the color lightens.
- Sieve all of the juice one more time.
- Add sugar and flavor.
- Chill the juice in the refrigerator or serve over ice.
BISSAP RECIPE
Traditionally, Juneteenth celebrations offer an abundance of red food as a symbol of the struggle toward emancipation, the blood of our ancestors and their resilient spirit to persevere to overcome oppression. That food includes barbecue, red beans and rice, red velvet cake and strawberry soda. Sweet beverages, a luxury denied to the enslaved, were enjoyed by the newly freed. My first taste of bissap - a sweetened hibiscus beverage - was in Dakar. However, the last time I had it was at a Senegalese cafe around the corner from the Studio Museum in Harlem. Its cloying sweetness brought up memories of the markets that line the sandy district of Grand Yoff in Dakar. It also made me think that the drink would be really delicious as a spritz. Soul food is defined by the necessity of improvisation, adaptation and evolution of Afro-Indigenous foodways as Black cooks migrated into the diaspora. I've served this drink, and other interpretations of West African dishes, on my menus since my first pop-up to celebrate this movement. - Ray Anthony Barrett
Provided by Ray Anthony Barrett
Time 25m
Yield Makes 2 cups syrup (enough for 16 servings)
Number Of Ingredients 7
Steps:
- Make the syrup: In a small saucepan, combine the water and sugar and bring to a simmer over high heat, stirring to dissolve the sugar. Remove the pan from the heat and add the tea bags. Let them steep for 10 minutes, then remove and discard the tea bags. Stir in the ginger and orange blossom water and let the ginger steep for five minutes. Strain the hibiscus syrup through a fine sieve into a glass measuring cup and let cool completely.
- To serve, fill a 12-ounce glass one-third of the way with ice, then pour 1 ounce hibiscus syrup over the ice. Bruise 4 mint leaves by clapping them between your palms, then put them in the glass and stir. Fill the glass with sparkling water, stir and enjoy.
VANILLA GINGER BISSAP(MALI-WEST AFRICA)
Bissap is enjoyed in Mali and west Africa in general. Whether hot or cold, the flavor is bright, fruity, with a punch of ginger smoothed out by a velvety splash of vanilla. Be sure to serve the bissap with a few pieces of cubed mango. This recipe is by Sasha Martin.
Provided by Sharon123
Categories Beverages
Time 20m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 4
Steps:
- Boil 8 cups of water in a pot. Remove from heat.
- Add hibiscus, ginger, vanilla extract, and a small dusting of sugar.
- Let steep a few minutes.
Nutrition Facts : Calories 4.6, Sodium 7.2, Carbohydrate 1.1, Fiber 0.1, Sugar 0.8
JUS DE BISSAP (HIBISCUS TEA)
Make and share this Jus De Bissap (Hibiscus Tea) recipe from Food.com.
Provided by Random Rachel
Categories Beverages
Time 5m
Yield 2 quarts
Number Of Ingredients 4
Steps:
- Briefly rinse the dried flowers in cool water.
- In a saucepan heat two quarts of cold water. As soon as the water begins to boil, add the dried hibiscus leaves. Immediately remove from heat and let the flowers steep for ten minutes. Pour the water from the pot into a pitcher using a strainer to separate the flowers from the water.
- Stir in the sugar. Add mint and orange water.
- Add ice and chill completely. May be served over ice.
BISSAP ROUGE (HIBISCUS PUNCH)
This traditional recipe is from Senegal, on the coast of western Africa. If you enjoy hibiscus tea then you will enjoy this punch.
Provided by Member 610488
Categories Punch Beverage
Time 30m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Combine water and hibiscus in a large nonaluminum Dutch oven. Cover and let stand 2 hours. Bring to a boil.
- Reduce heat and simmer, uncovered, 5 minutes. Strain through a sieve, reserving punch; discard solids.
- Add sugar, stirring until sugar dissolves; chill.
Nutrition Facts : Calories 38.9, Sodium 4.8, Carbohydrate 10, Sugar 9.8
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