Many years ago, I spent a year travelling through Africa overland starting in Morocco and ending in Zimbabwe. One of the most remarkable aspects of Africa was the broad variety of local drinks created, brewed, cooked and mixed.
In a number of small towns in Nigeria, a refreshing drink called zobo was offered to visitors or available in the market. The rich red beverage is created by adding a generous handful of hibiscus buds and sugar to boiling water (making it safe to drink!!) and brewing for around 10 or 15 minutes. Left to cool, pineapple juice and sometimes ginger are added to make for a refreshing cool drink that tastes of a mix of a tart herbal tea and tangy juice. While in Nigeria, I had to be extremely cautious that cold water or ice had never been added, it tastes best chilled and is fairly easy to recreate at home.
At the start of every month, Travel Wonders highlights a characteristic drink experienced on his travel. Previous non-alcoholic Drinks Around the World include Indian Masala chai, Mint Tea from Morocco, Vietnamese slow-drip coffee, Coca Tea from Peru and Austria’s herby Almdudler.
Photo credit: Drink