Nigerian recipe

How to make Zobo

Name: Zobo
Total time: 40 min
Yield: 6 servings
Cuisine: Nigerian
Ingredients: 50 g dried hibiscus flowers (sold as zobo, sorrel or flor de Jamaica); 2 litres water; A thumb of fresh ginger, sliced; The peel of 1 pineapple, washed, or 4 cloves (optional); Sugar or honey to taste

All of Nigeria, especially the north

A deep red drink made from dried hibiscus flowers boiled with ginger and sometimes pineapple peel or cloves, then sweetened and served cold. It is sold in bottles and bags on the street and at parties.

Serves 6 40 min

Ingredients

50 g dried hibiscus flowers (sold as zobo, sorrel or flor de Jamaica)
2 litres water
A thumb of fresh ginger, sliced
The peel of 1 pineapple, washed, or 4 cloves (optional)
Sugar or honey to taste

Method

Rinse the dried flowers in cold water.
Put them in a pot with the water, ginger and pineapple peel or cloves, bring to the boil and simmer for 15 to 20 minutes.
Leave to cool, then pour through a fine sieve and press the flowers to get all the juice out.
Sweeten to taste and chill well. Serve cold over ice.

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