When I asked my friend Alice for some recipes from Mauritania, she also shared some from Senegal. There is some overlap in the cuisines of the countries. I’ve not yet been to either country so I look forward to visiting one day. This recipe for bissap is from Senegal. I’ve adapted the recipe from Le Marmiton to make less and to reduce the sugar. It is sweet already from the hibiscus infusion, so I think less sugar is needed. It can be adjusted to taste.
1.5 litres water
4 Tbsp of dried hibiscus flower
50g sugar (or less, to taste)
1 packet of vanilla sugar or 1/2 tsp vanilla essence
1 pinch of ground nutmeg
2 tsp fleur d’oranger (orange blossom essence)
First, bring the water to a boil in a large pot. Then add the flowers. Heat until the water turns dark red. Set aside to cool slightly. Then remove the hisbiscus flowers and reserve the liquid. Add the sugar, vanilla sugar or essence, nutmeg, and orange essence. Stir until the sugar is dissolved. Then chill in the refrigerator and serve the drink cold.
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