Karkanji RecipeOrigin: Chad Period: Traditional |
Ingredients:This is the Chadian version of the classic Senegalese Jus de Bissap (bissap tea) that's made from the flowers of the bissap plant (hibiscus, also known as roselle). This version, like many African versions is very highly sugared. You may wish to reduce the sugar by half or even more. The hibiscus flowers traditionally used are almost purple and very strongly flavoured and can withstand the ginger and spices. If you can only find the red roselle flowers you migth want to reduce the number of spices for a subtler flavour.
1 large handful hibiscus (bissap) flowers (either white or red) 
Karkanji Preparation:Method:Add 2.5l water to a large pan along with the hibiscus, ginger, cinnamon and cloves. Bring to a boil and once you have attained a rolling boil turn down to a low simmer, cover and cook for 10 minutes. Add the sugar and allow to dissolve completely then simmer for 5 minutes. Remove from the heat and allow to cool naturally. Strain (you can keep the hibiscus flowers to dry them and use them again). Cool in the fridge, add ice and serve. |
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