Sobolo, also known as bissap in other West African countries, is a hibiscus based drink that has deep cultural roots in Ghana and other parts of Africa. It is made from the sepals of the hibiscus plant, particularly the Hibiscus sabdariffa variety. The drink is widely enjoyed in many West African countries and the Caribbean for its refreshing taste and is often associated with the holiday season. It is also valued for its medicinal properties and is often prepared with additional ingredients like ginger and pineapple to enhance its flavor and aroma. The rich history and cultural significance of sobolo make it an integral part of Ghanaian and West African culinary tradition.
Ingredients
2 cups of dried hibiscus leaves/ sobolo leaves
1 big pineapple
Orange
15 cups of water
1 ginger peeled and chopped
Sugar
2 tsp cloves
1 nutmeg
Grains of Selim (hwentia)
Chili peppers
Directions
Start by washing, peeling and slicing your pineapple and orange.
Set aside the pineapple peels for later use.
Blend the sliced pineapple into a juice and strain it to take out the chaff.
In a very spacious saucepan, put in your neatly washed sobolo leaves, sliced orange, ground ginger, cloves, nutmeg, hwentia, chili pepper, pineapple peels and the chaff from the strained pineapple juice.
Pour in the water and boil for 30-40 minutes.
After it has completely boiled, leave it to cool at room temperature and strain the juice out.
Mix the strained sobolo juice with the blended pineapple juice from before and add sugar to taste.
Your sobolo drink is now ready to drink either warm or cooled in the refrigerator.
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