Hibiscus Tea - in Africa and The Caribbean

In Africa and The Caribbean

Karkadé (/ˈkɑrkədeɪ/ KAR-kə-day; Egyptian Arabic: كركديه, ) is served hot or chilled with ice. It is very popular in some parts of North Africa, especially in Egypt and Sudan; hibiscus from Upper Egypt and Sudan is highly prized in both countries. In Egypt and Sudan, wedding celebrations are traditionally toasted with a glass of hibiscus tea. On a typical street in downtown Cairo, one can find many vendors and open-air cafés selling the drink.

In Africa, especially the Sahel, hibiscus tea is commonly sold on the street and the dried flowers can be found in every market. Variations on the drink are popular in West Africa and parts of Central Africa. In Senegal, bissop is known as the "national drink of Senegal". Similar beverages include wanjo in The Gambia, dabileni in Mali, and zobo or tsobo in northern Nigeria. Hibiscus tea is especially popular in Sudan where it is often prepared by soaking the calyces in cold water for a few days and then straining the result. Hibiscus tea is often flavored with mint or ginger in West Africa.

In the English-speaking Caribbean, the drink, called sorrel, is made from the fresh fruit, and it is considered an integral part of Christmas celebrations. The Caribbean Development Company, a Trinidad and Tobago brewery, produces a Sorrel Shandy in which the tea is combined with beer.