Sobolo

Ingredients

• 1 ripe pineapple, peeled and chopped, skins reserved
• 1/2 cup fresh ginger, finely chopped
• 2 teaspoons Guinea cubeb (ɛsoro wisa)
• 2 teaspoons grains of paradise (alligator pepper/ɛfom wisa)
• 1/2 teaspoon whole cloves (pɛprɛ)
• 1 teaspoon dried African bird’s eye chiles (mesewa)
• 3 cups (80 g) dried hibiscus flowers
• 4 grains of selim (hwentia)
• 1/3 cup sweetener of choice (white or brown sugar, agave, etc.), or more to taste

Directions

1. In a high-powered blender, blend the pineapple fruit, fresh ginger, Guinea cubeb, grains of paradise, cloves, African bird’s eye chiles, and 3 cups (720 ml) water.
2. In a large pot, combine the blended pineapple mixture, the pineapple skins, hibiscus flowers, grains of selim, and 7 cups (1.7 L) water. Bring everything to a boil over medium heat.
3. Reduce the heat to a simmer and cook for 20 minutes, or until the sobolo has turned dark red. Turn off the heat and let the drink cool down until it is cool enough to handle.
4. Discard the pineapple skins and strain the sobolo through a sieve into a large bowl. Optionally, strain the sobolo again through a cheesecloth-lined sieve for an even smoother texture.
5. Add your sweetener of choice and stir until combined. Taste to ensure it is sweet enough for your liking. This drink needs a sweetener because the spices and hibiscus are bitter and sour.
6. Serve cold and/or with lots of ice. Store the drink in the fridge for up to a week.