Cultivation and uses
The red hibiscus Hibiscus sabdariffa in the mallow
family is widely grown in Senegal by farmers along their
field borders, as an annual or perennial shrub growing
to around 2.5m height. Grown almost exclusively for the
domestic market, there are no accurate production
figures, although the Senegalese government estimates
national bissap production and consumption at 700 tons
per year. In 2006, organic farmers’federation Yakaar
Niani Wulli (YNW) in the Koussanar region in eastern
Senegal and ecological farming NGO Enda Pronat
introduced cultivation of red bissap in the borders of the
organic cotton plots, as an additional source of income
for farm families. To improve bissap quality and volumes,
the variety of bissap grown was carefully selected, using
excellent quality seeds sourced from Burkina Faso.
In Senegal, the dried calyces are made into a popular
and delicious cold fruit drink, also known as bissap.
Tasting a little like cranberry juice, with a beautiful rich
red colour, it is widely available in cafes and served at
home, diluted to taste, sweetened with sugar,
sometimes with mint leaves or lemon slices added. The
fresh green leaves from the plant are also used, like a
spicy version of spinach and give flavour to the
quintessential Senegalese fish and rice dish
thiéboudieune.
Little known outside Africa, except in the Caribbean and
African immigrant communities, a handful of European
companies are now marketing hibiscus-based fruit
drinks, promoting it as heart-healthy and an alternative
to cranberry juice for treatment of cystitis. Hibiscus
products are high in vitamin C and anti-oxidants known
as anthocyanins, which may help blood capillary
function and inhibit the growth of harmful bacteria.