Hibiscus Infusion · Sahelian Cooler
Foléré (Bissap)
Photo: Lucia236 / Wikimedia Commons · CC BY-SA 4.0
In northern Cameroon the same plant's sour leaves are also eaten as a vegetable, cooked into sauces also called foléré.
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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