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.
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)
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.
5–7 minutes
Remove the saucepan from heat and let it steep for another 10 minutes for a stronger flavor.
10 minutes
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.
- •Although they are called hibiscus "petals", they are actually the calyx of the plant.