Karkanji (Chadian Spiced Hibiscus Drink)
Karkanji is an hibiscus drink from Chad and across the Sahel region. Known for its intense deep red color, it is made from dried hibiscus petals, spiced with ginger and cloves, and sweetened with sugar or honey to taste. It’s often served chilled—perfect for hot days and special gatherings.
Source and licence
"Karkanji (Chadian Spiced Hibiscus Drink)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Karkanji_(Chadian_Spiced_Hibiscus_Drink), revision 4510329), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Karkanji_(Chadian_Spiced_Hibiscus_Drink)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4510329
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 1 cup dried hibiscus (also known as roselle or sorrel) petals
- 4–5 cups water
- 2–3 tablespoons grated fresh ginger
- Sugar, to taste (start with ½ cup)
- 1 stick of cinnamon (optional)
- A few slices of lemon (optional)
Method
- Rinse the dried hibiscus petals under cold water to remove any dust or debris.
- In a saucepan, bring the water to a boil.
- Add the rinsed hibiscus petals, grated ginger, cloves, and cinnamon stick. Stir well.
- Let the mixture boil for about 5–7 minutes, or until the water turns a rich deep red and the spices have released their aroma.
- Remove the saucepan from heat and let it steep for another 10 minutes for a stronger flavor.
- Strain the liquid using a sieve into a clean jug or bowl to remove the solids.
- Stir in sugar while the drink is still warm, adjusting to your preferred sweetness level.
- Allow the drink to cool completely. Refrigerate until chilled or serve over ice.