Tasty and refreshing, Zobo is a Nigerian drink made from hibiscus leaves with typical red hues, perfect for summer.
Time 20 minutes
Serves 3-4
Ingredients
300 g dried hibiscus leaves
1 litre water, 400 ml pineapple juice
1-2 blended ginger roots, 2 cloves
1 cinnamon stick
1 teaspoon black peppercorns
200 ml orange juice
ice cubes
Preparation
Rinse the hibiscus leaves and add them to a pot with water, ginger, cloves, black pepper, cinnamon. Bring to a boil, reduce the heat and simmer for about ten minutes. Remove the pot from the heat and let the mixture cool to room temperature. Strain the liquid through a sieve. Add the pineapple and orange juice to the strained hibiscus juice. Chill the drink in the refrigerator and serve with ice.
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Cold Nigerian rice
Here is a simple and tasty recipe for the summer.
Time 20 minutes
Serves 4
Ingredients
- Chicken for broth
- Salt, thyme and two teaspoons of curry
- 2 onions
- 400 gr of long rice
- two carrots
- a red pepper
- corn
- peas 100 gr
- liver 150 gr
- chili pepper to taste
Preparation
Wash the chicken and place it in a pot. Sprinkle with thyme and salt. Chop an onion and place it on the meat. Fill the pot with water and let the chicken cook. Once cooked, remove the meat and set aside the broth-sauce that has formed. Now pour the rice into another pot and fill with water. Turn and cover with a lid: blanch the rice for 10 minutes, then wash it under running water. Now drain the rice and pour it into the chicken broth. Add the curry, a little salt and the chilli. Turn, cover and cook until most of the broth is absorbed. Meanwhile, cut the vegetables and liver into cubes. Cook them in a pan with the peas and onion. After salting, add the rice, mix and let everything cook for another 5 minutes. Let it cool and serve. (Photo:Pixabay-Africa)
