This ZŌBṐ recipe is the second of three I chose from Chop Chop ‘Cooking the Food of Nigeria’ by Ozoz Sokoh (Artisan Books / March 18, 2025).
ZŌBṐ Red Sorrel Drink
MAKES 11/2 QUARTS (1.4 L); SERVES 6 TO 8
Ingredients:
2 cups (100 g) deep red zōb̀ō calyxes (see Notes)
4 to 6 slices dried ginger, or 2 thumb-size pieces fresh ginger, peeled
10 to 12 whole cloves
Ginger Simple Syrup (recipe follows)
NOTES: You’ll find dried zōb̀ō calyxes in the tea, drinks, or edible flower sections of African, Central and South American, and other grocery stores, or online.
Sometimes the calyxes are sandy—swish them well in a lot of water to release any residual sand and grit, and carefully lift the calyxes rather than pour them out.
This recipe calls for steeping the calyxes in water for 8 hours to soften them, which also allows the nuances in flavor and color to come through. Though recommended, this is not necessary. To save time, you can go ahead and make the infusion after the calyxes are washed.
Drunk year-round, hot, cold, or frozen into ice pops (Kankaran zōb̀ō rodo), zōbṑ is made from the dried calyxes of a wild hibiscus plant. You might have encountered some version of it as hibiscus tea or agua de Jamaica. This version tends to be more nuanced with a deeper flavor.
About that flavor: Dried ginger slices (or a bashed piece of fresh ginger) and whole cloves are common. Baking spices, herbs, the flesh or skins of citrus and other fruits, extracts, and cucumber are also used. Some people even include cloves of garlic!
When it comes to adding sweeteners, options include very ripe pineapple and honey, but my recommendation is: Don’t. It will cause the drink to ferment much faster. Instead, use ginger simple syrup.
This deep purple-burgundy drink can stain, so watch your whites.
Directions:
In a 4- or 5-quart (4 to 5 L) nonreactive pot or Dutch oven, combine the zōbṑ calyxes, ginger, cloves, and 2 quarts (1.9 L) water. Cover and let steep and rehydrate for 8 hours, or overnight if you can (see Notes).
Set the pot over medium heat, cover with the lid ajar, and bring to a boil; cook for about 10 minutes, then reduce the heat to low and cook until the liquid is deep in color and somewhat fragrant, 15 minutes more. Remove from the heat and let stand until cool, about 2 hours.
Line a fine-mesh strainer with a few layers of cheesecloth and set it over a large container. Working in batches, strain the zōbṑ, gathering up the overhanging cheesecloth and twisting to squeeze out as much liquid as possible. Reserve the solids to make another batch of zōbṑ (bag, seal, and freeze them). Transfer the zōbṑ infusion to airtight containers and refrigerate until ready to serve, up to 2 weeks.
When ready to serve, pour the zōbṑ infusion into a pitcher or punch bowl and sweeten to taste with the ginger syrup. Serve over ice.
Variation
To make a punch version, add fresh fruit such as chopped pineapples, watermelon, cucumbers, and citrus, to taste, or make cocktails with rum, cachaça, or vodka.
Ginger Simple Syrup
MAKES 4 CUPS (1 L)
Ingredients:
2 thumb-size pieces fresh ginger, peeled and chopped
3 cups (600 g) sugar
6 to 8 whole cloves
This ginger simple syrup packs a punch that works well for zōbṑ. It also makes a great sweetener for Àkàmụ̀ (page 76), Ibyer (page 78), or as you wish.
Directions:
In a blender, puree the ginger with 1 cup (240 ml) water until creamy and the ginger fibers are broken down. Transfer the puree to a medium pot (do not strain it). Add the sugar, cloves, and 2 cups (480 ml) room-temperature water and stir well to incorporate. Cook over medium heat, stirring now and again, until the sugar has dissolved, the mixture turns golden, the aroma of ginger fills your house, and the flavor of the ginger comes through, 8 to 10 minutes. Remove from the heat and let cool for about 30 minutes—it will thicken as it cools. Strain through cheesecloth and store in a bottle or jar. Seal and refrigerate for up to 2 weeks, or store in the freezer for up to 3 months.
I shared her KWADÒN ZŌGALE, Moringa Salad Recipe a month ago.
(* *Excerpted from Chop Chop by Ozoz Sokoh -Artisan Books- Copyright © 2025. Photographs by James Ransom. )
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