Zobo

Ingredients

Base

• 100 gdried hibiscus calyces, zoborodo
• 2 litreswater

Aromatics

• 5cm ginger, sliced
• the skin and core of 1 pineapple
• 4cloves
• 1 stickcinnamon
• a handful of mint or basil leaves, optional

To sweeten

• sugar or honey, to taste
• or the juice of 1 pineapple

To serve

• ice
• slices of orange or pineapple

Directions

1. Brown or dusty ones give a dull drink. Rinse them well before you use them. Preparing the aromatics takes a few minutes. Slice the ginger thickly without peeling it. Wash the pineapple thoroughly before cutting it. Keep the skin and the core for the pot. Use the flesh for juice or for eating.
2. Put the water in a large pot and bring it to the boil. Add the rinsed hibiscus calyces. Add the ginger, pineapple skins and spices.
3. Bring the pot back up to the boil. Then lower it and simmer for fifteen minutes. Take the pot off the heat now. Cover the pot and let it stand for thirty minutes.
4. Add the mint or basil leaves now if using them. They should steep rather than boil. Pour the liquid through a fine sieve into a jug. Press the solids gently with a ladle. Do not press hard, which clouds the drink.
5. Discard the spent calyces and spices. Strain a second time for a clearer drink. Stir in sugar or honey while it is still warm. Warm liquid dissolves sugar far more easily.
6. Taste it and keep adding until it balances. It should still taste clearly tart. Let it cool to room temperature first. Then refrigerate it for several hours. Pour it into tall glasses filled with ice.
7. Add slices of orange or pineapple. It keeps for five days in the refrigerator. Discard it if it starts to taste fizzy.

Technique

• The plant is Hibiscus sabdariffa, and the dried calyces are traded widely across West Africa.
• The same drink is bissap in Senegal, karkade in Egypt and Sudan, and sorrel in the Caribbean.

Substitutions

• Dried hibiscus sold as karkade or flor de jamaica is exactly the same thing.
• Any tropical fruit juice can replace pineapple, and watermelon is used in some households.

Variations

• Some vendors add cucumber or watermelon juice.
• A version with more cloves and cinnamon is served warm in cold weather.
• Adding a little chilli is done in parts of northern Nigeria.

History

From Hausa zoborodo, the hibiscus calyx; the tart infusion is northern Nigeria’s answer to Sahelian bissap.

Frequently asked questions

What is Zobo?

Zobo is a drink from Nigeria: tart hibiscus drink with ginger and pineapple. From Hausa zoborodo, the hibiscus calyx; the tart infusion is northern Nigeria’s answer to Sahelian bissap.

How long does Zobo take to make?

Zobo takes 15 minutes of preparation and 20 minutes of cooking. The recipe makes about 2 litres. It is rated easy to make.

What can I substitute in Zobo?

Yes, within limits. Dried hibiscus sold as karkade or flor de jamaica is exactly the same thing. Any tropical fruit juice can replace pineapple, and watermelon is used in some households.

What is the most important thing to get right in Zobo?

Add the mint or basil leaves now if using them. They should steep rather than boil. Pour the liquid through a fine sieve into a jug. Press the solids gently with a ladle. Do not press hard, which clouds the drink.