What is Bissap or hibiscus tea?
Bissap, also known as hibiscus tea or karkade, is a refreshing drink made from the dried calyces of the hibiscus sabdariffa flower, a species of Hibiscus native to West Africa. It is popular in many countries in Africa, particularly Senegal, Mali, and Guinea and Burkina Faso (where it is called bissap), the Gambia (they call it wonjo) but also in Ghana (where it is known as sobolo), Nigeria (zobo), Cameroon (folere), Egypt and Sudan (where it is referred to as karkadeh), in the Caribbean (sorrel) and even in Latin America where it is known as Agua de Jamaica. It is also known and taken in the Caribbean and the Middle East. Hibiscus tea is a deep red-purple color and has a tart, slightly sweet flavor. It is often served chilled with sugar or honey. It has far outgrown its original cultural significance as a celebratory drink often served at weddings, funerals, and religious festivals across West Africa.
Some of the tea’s health benefits
- Antioxidant: Hibiscus tea is a good source of antioxidants, which help protect the body against damage from free radicals.
- Anti-inflammatory: Bissap has anti-inflammatory properties, which can help to reduce inflammation in the body.
- Heart health: Bissap is often used to support heart health and lower blood pressure. The anthocyanins in it can help to lower blood pressure and improve cholesterol levels.
- Immunity: Hibiscus tea is a good source of vitamin C, which helps to boost the immune system, as well as potassium and may help protect against cancer.
- Digestion: This drink can help to improve digestion. The anthocyanins it contains can help to protect the stomach lining and improve the absorption of nutrients.
Hibiscus tea is a delicious and refreshing drink that is also good for your health. It is a great way to get your daily dose of antioxidants and other nutrients.
A simple recipe for making hibiscus tea:
Ingredients:
- 1 cup dried hibiscus flowers
- 4 cups water
- Sugar or honey to taste
Instructions:
- Bring the water to a boil in a saucepan.
- Add the hibiscus flowers and reduce the heat to low.
- Simmer for 15-20 minutes, or until the desired strength is reached.
- Strain the tea and add sugar or honey to taste.
- Serve chilled.
You may chose to give it one of the regional flavour profiles below for unique variations.
Enjoy!
Regional flavour profiles of the hibicus tea
While the core ingredient remains constant (this drink is essentially the same botanical brew made from the dried calyces of the Roselle plant (Hibiscus sabdariffa)), the cultural identity of the drink shifts through regional blends. Naturally tart and acidic, hibiscus tea may require a sweetener to balance the sharp notes. Ghanaian recipes distinguish themselves by the inclusion of grains of selim (hwentia), and typically feature a fiery kick of ginger, black peppercorns and cloves for a spicy finish. On the other hand, Francophone West African versions often lean into aromatic infusions of mint or vanilla. The Senegalese preparation in particular frequently garnished this “national drink” of Senegal with fresh mint leaves for a cooling effect. The global influence has added a serving suggestion whereby the crimson drink is best enjoyed chilled over ice with a slice of lime or orange to enhance its natural citrus undertones.
This versatile beverage is not only a nutritional powerhouse—packed with vitamin C and antioxidants—but also a global traveller. Via the Trans-Atlantic trade routes, it became the foundation for the “red drink” tradition in African American soul food. Modern Twists see contemporary chefs often use the concentrated infusion as a base for mocktails, syrups, or even as a natural food colouring.
Whether served ice-cold in recycled bottles by street vendors or presented as a sophisticated hot tea in urban cafes, this tart, crimson elixir remains one of the most iconic and accessible flavours of Africa.
