On a hot afternoon in Accra, a seller pulls a chilled bottle of dark red liquid from an ice chest. One sip is sweet, tangy and spicy all at once. This is sobolo, made from dried hibiscus flowers boiled with ginger and spices. It is sold at roadsides, markets, offices and events, and many families make it at home. The same drink is known as zobo in Nigeria and bissap in Senegal.
Hibiscus, spices and selling it
Sobolo is made from dried calyces of the roselle hibiscus plant, which give the drink its deep red colour and sour taste. Ginger is essential, and many recipes add cloves, pepper, lemongrass or mint. Some add pineapple peel or fruit for sweetness. The dried flowers are boiled with spices, then strained and sweetened. The drink is chilled before serving.
Vendors sell sobolo in reused bottles and sachets. Some businesses now package it in branded bottles. Similar drinks are made across West Africa. Nigerians call it zobo, and Senegalese call it bissap. In the Caribbean, it is known as sorrel.
Health claims, business and home brewing
Hibiscus drinks are rich in antioxidants, and some studies suggest they may help lower blood pressure. Too much sugar can cancel out the benefits. Sobolo is a common drink at parties, weddings and funerals, especially as a non-alcoholic option. Buyers should choose vendors who use clean bottles and boiled water. Making and selling sobolo is a popular small business, especially for women and young entrepreneurs.
Dried hibiscus can be bought cheaply in markets, making the drink easy to prepare. Some people add fruit juices or make sobolo ice lollies.
Caution, packaging and dried flowers
People taking blood pressure medicine should drink it in moderation and seek medical advice. Some young entrepreneurs have built brands around sobolo, selling it in labelled bottles to supermarkets and offices. They often market it as a healthier local alternative to imported soft drinks, and some add flavours such as pineapple or mint. Serve sobolo very cold, with ice and slices of ginger or pineapple.
Store dried hibiscus in a cool, dry place. Global soft drinks fill the fridges of Accra’s shops. The bottle many people reach for on a hot day is still red, homemade and full of ginger.
