Beverage

Karkanji (Chadian Hibiscus Drink)

Name: Karkanji (Chadian Hibiscus Drink)
Total time: 30m + chilling
Yield: 8 servings
Cuisine: Chad
Ingredients: 2 cups dried hibiscus (bissap / karkadé) flowers; 2 litres water; 2cm piece of ginger, sliced; 3 cloves; 1 small cinnamon stick (optional); 1 cup sugar (to taste); Juice of 1 lemon; Fresh mint leaves, to serve; Ice, to serve

Karkanji — the deep crimson dried-hibiscus drink found at every Chadian celebration. Steeped with ginger, cloves and a hint of mint, sweetened and served ice-cold.

30m + chilling 8 servings Easy

Ingredients

• 2 cups dried hibiscus (bissap / karkadé) flowers
• 2 litres water
• 2cm piece of ginger, sliced
• 3 cloves
• 1 small cinnamon stick (optional)
• 1 cup sugar (to taste)
• Juice of 1 lemon
• Fresh mint leaves, to serve
• Ice, to serve

Method

Step 1 of 520%

Rinse the dried hibiscus flowers under cold water to remove dust.

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1
Rinse the dried hibiscus flowers under cold water to remove dust.
2
Bring 2 litres of water to a boil with the ginger, cloves and cinnamon. Add the hibiscus, turn off the heat, cover and steep 20 minutes.
3
Strain through a fine sieve into a jug, pressing the flowers to extract maximum colour.
4
While still warm, stir in the sugar and lemon juice until fully dissolved. Taste — it should be tart, lightly spiced and only just sweet.
5
Chill thoroughly. Serve over plenty of ice with fresh mint leaves on top.

Sources & further reading

Roselle / Hibiscus sabdariffa — Wikipedia — Botanical and cultural background on the dried-hibiscus drink known as karkanji in Chad, bissap in Senegal and karkadé in Sudan.
Cuisine of Chad — Wikipedia — Lists karkanji among Chad's signature non-alcoholic drinks.