Chadian Karkanji (Hibiscus Drink)
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The Tale of Chadian Karkanji (Hibiscus Drink)
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Karkanji is a tart, ruby-red drink steeped from dried hibiscus (roselle) calyces, a plant thought native to West Africa that has become one of the most widely consumed drinks across the Sahel, known elsewhere as bissap in Senegal or karkade in Egypt and Sudan. In Chad it's a popular cooling refreshment, often sweetened and sold by street vendors.
Ingredients
Scale:· 6 servings
- 2 cups dried hibiscus flowers
- 8 cups water
- 1 cup sugar, or to taste
- 1 tbsp fresh grated ginger
- Juice of 1 lime
- Ice, for serving
Instructions
- 1Rinse the dried hibiscus flowers under cold water to remove any dust.
- 2Bring the water to a boil, then add the hibiscus flowers and grated ginger.
- 3Simmer for 10-15 minutes until the water turns a deep red color.
- 4Remove from heat and stir in sugar until fully dissolved.
- 5Add lime juice and let the mixture cool to room temperature.
- 6Strain out the solids, keeping only the liquid.
- 7Chill thoroughly and serve over ice.
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