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ZOBO: Popular Reddish-Brown Drink

By Patricia Uyeh

Zobo is a popular reddish-brown drink usually enjoyed chilled with family and friends. Surprisingly, zobo is not indigenous to Nigeria alone. It also has roots in other countries with peculiar  names: it is called wongo in Gambia, Rosella fruit in Australia, Belchanda in Nepal, Bissap in Senegal, Benin,Guinea Mali, Burkina Faso and Ghana. Coming back to home, it is referred to as zoborodo in Northern Nigeria.

So what exactly is Zobo? It is actually dried hibiscus beverage scientifically referred to as hibiscus sabdariffa. It is mostly planted in West Africa. Zobo has amazing health benefits that includes:


1. It helps with blood regulation

2. It serves as an antioxidant putting high blood pressure in check

3. It helps with weight loss

4. It has vital nutrients needed by the body system

5. It is an ideal thirst quencher any day, anytime

How to make zobo?

-2 derica* cups of dry Zobo leaves
-1glove of garlic
-1 big piece of ginger
-1 big very ripe pineapple
-Enough water
-Sliced citrus fruits like orange, lemon, lime for garnishing


1. Put the washed zobo leaves into a deep pot

2. Add pineapples and pour enough water to cover the contents of the pot

3. Start cooking at medium to high heat and let it boil for 5 minutes

4. Add the ginger and garlic with more water and boil for at least 30minutes to make the zobo leaves soft and pineapples tender.

5. Turn off the heat and place aside to cool

6. When cool, wringe out the juice from the pineapples and zobo leaves, leaving only the zobo juice in the pot

7. Pour the  juice through a sieve to take out the remaining large particles, then pour it through a chiffon cloth to remove the tiniest particles

8. Add artificial flavours if you wish

9. Pour into bottles and refrigerate. Serve chilled with sliced fruits.

Recipe Source:

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2 thoughts on “ZOBO: Popular Reddish-Brown Drink

  1. Another formula
    In a pot, ass the washed zobo leaves and pour enough water to cover it totally.
    Cook on medium heat and leave to boil for a few minutes.
    Add the ginger and the garlic, add more water and keep boiling for at least 30 minutes. This is the time it will take for the zobo leaves to be completely soft.
    Turn off the heat and set aside to cool down completely.
    Blend your pineapples while your zobo cools.
    When cool, sieve out the zobo leaves. Then pour the juice through a chiffon cloth to remove tiny particles and leave only a smooth juice.
    Add the pineapple juice. You can sieve it through the chiffon cloth again to make sure there are no particles left.
    Add any artificial flavours of your choice at this time and stir.
    Pour into bottles and refrigerate.
    Serve with ice and sliced fruits. Enjoy it alone or with a snack.

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