Folere

Ingredients

Hibiscus

• 150 gdried hibiscus calyces
• 2 litreswater

To flavour

• 5cm fresh ginger, sliced
• 3cinnamon sticks
• 6whole cloves
• the peel of 1 orange
• a few mint leaves, optional
• 1 teaspoonvanilla, optional

To sweeten

• 300 gsugar, or to taste
• a pinch of salt

To serve

• plenty of ice
• lime wedges
• tall glasses or bottles

Directions

1. Rinse the dried calyces in cold water. Pick out any stems, seeds or grit. Drain them thoroughly afterwards. Put the water into a large pot. Add the ginger, cinnamon and cloves.
2. Add the strip of orange peel too. Bring the whole pot up to a boil. Let the spices boil for five minutes. Add the rinsed calyces to the boiling water.
3. Take the pot off the heat immediately. Do not boil the hibiscus itself. Cover the pot and let it stand. Steeping it takes at least an hour. Taste it as it steeps to judge. Pour it all through a fine sieve.
4. Press the calyces gently against the mesh. Do not press down on them hard. Discard the spent calyces and spices. Add the sugar to the warm liquid. Stir until it dissolves completely. Add the pinch of salt as well.
5. Taste it and adjust the sugar. It should be sweet and clearly tart together. Add mint leaves during the steeping. Add vanilla once it has cooled.
6. Let it cool to room temperature first. Then refrigerate it for at least four hours.
7. Fill tall glasses with plenty of ice. Pour the folere over all the ice. Add a lime wedge to each glass. It keeps a week in the refrigerator.

Technique

• Hibiscus has a documented blood-pressure-lowering effect and can add to the effect of blood pressure medication, so regular drinking deserves a word with a doctor.
• The part used is the calyx, the fleshy cup below the flower, rather than the petal, and dried calyces keep for a year or more.
• The same drink is bissap in Senegal, zobo in Nigeria, sorrel in the Caribbean, karkade in Egypt and saril in Panama.

Substitutions

• Dried hibiscus sold for tea is the same thing and works identically.
• Honey can replace the sugar, added once the liquid has cooled.

Variations

• Mint and vanilla are both characteristic Cameroonian additions.
• Some vendors add pineapple juice to the finished drink.
• It is sold frozen in plastic bags as well as chilled in bottles.

History

Hibiscus calyx infusion from the north, the Cameroonian counterpart of bissap and zobo, chilled and sweetened.

Frequently asked questions

What is Folere?

Folere is a drink from Cameroon: hibiscus juice, Cameroon’s take on bissap. Hibiscus calyx infusion from the north, the Cameroonian counterpart of bissap and zobo, chilled and sweetened.

How long does Folere take to make?

Folere takes 10 minutes plus steeping of preparation and 20 minutes of cooking. The recipe makes about 2 litres. It is rated easy to make.

What can I substitute in Folere?

Yes, within limits. Dried hibiscus sold for tea is the same thing and works identically. Honey can replace the sugar, added once the liquid has cooled.

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

Add the strip of orange peel too. Bring the whole pot up to a boil. Let the spices boil for five minutes. Add the rinsed calyces to the boiling water.