Bissap is the drink of Senegalese celebrations, Friday lunches and hot afternoons. It is made from dried hibiscus calyces, the same flowers that fill our pouches, steeped until the water turns a deep ...
Bouye is what Senegal calls the baobab fruit, and jus de bouye is the drink made from it: tangy, slightly sweet and creamy once milk is added. The dry, chalky pulp of the fruit dissolves in water into...
The red drink in a Senegalese fridge, the Christmas sorrel of Jamaica and the karkadé of Cairo cafés are all the same plant: Hibiscus sabdariffa, called bissap in Senegal. It is the ingredient behind ...
Beside the bissap and bouye at any Senegalese market stand two more coolers: gingembre, hot with fresh ginger, and dakhar, the sweet-sour tamarind juice. Here are both, one a two-minute mix and one a ...