Hibiscus Infusion · Sahelian Cooler
Foléré (Bissap)
Photo: Lucia236 / Wikimedia Commons · CC BY-SA 4.0
The deep red hibiscus sepals used for foléré are grown specifically around Mayo-Danay in Cameroon's far north — the same dry savanna zone that grows the country's millet and sorghum.
Dried hibiscus (roselle) sepals are steeped in hot water, sweetened, and often flavored with pineapple, ginger or mint, then served ice-cold. Street vendors across Garoua sell it from large coolers as a break from the Sahelian heat.
Why it's made this way: Known as foléré locally, zobo in Nigeria and bissap further west, the drink reflects the hibiscus-growing belt that stretches across the Sahel.
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