~ Ladies sell the harvested bisap flowers in the markets. ~
Bisap has several gastronomic uses. First, and most common, is the drink. The flower petals are boiled then strained, add lots of sugar, water, and sometimes mint, then refrigerate. Second is the slushy/popsicle. The juice/drink is put into plastic bags and frozen, and it is incredibly refreshing on a hot, dusty day in West Africa. Third is the flavoring in 'rice & sauce' dishes. It is cooked with all the other vegetables, meat and spices, like a stew, served over rice. Fourth is the tea, take the drink (less some sugar) and heat it - always served with mint. Finally, is the jam. I couldn't begin to tell you how it is made, but I love the taste!
~ Kids sell the frozen juice on the side of the street. ~
For another perspective, from a better writer than me, see http://www.moxon.net/ghana/drink_in_a_bag.html. Mark Moxon is a writer who has traveled through West Africa and has lots of interesting perspectives on life and ways of living in West Africa, though he is not a missionary, nor is he a 'long-term' resident of West Africa - he's just a tourist, so his perspective is a bit shallow at times.
I purchase the bisap jam from a women's development organization run by Youth With a Mission in St. Louis, Senegal. They teach women trades that they can use to make a living. It also serves as a platform for evangelism. In addition to bisap, the women make jams from a variety of local fruit including mango, papaya, and courge (like pumpkin).
~ Chase eats the frozen bisap. ~
