Zobo: The Toast of the North

Hibiscus Tea

The drink is made from the dried red calyces (sepals) of the Roselle plant. Other drinks produced from the plant are known as Roselle or Sorrel drink.

A market for dried ingredients

At Sheikh Abubakar Gumi Central Market in Kaduna, merchants who sell Zobo herbs and spices are simply called the names of what they sell. This applies to other local farmers' markets across Nigeria where northern Hausa men, well-known for their trade, can also be found selling dried herbs and spices.

Roselle leaves

Among the different heaps of herbs and spices sold by the traders is usually some dried dark red leaves stacked in one of the rafia baskets. They are the leaves of a plant called Roselle (Hibiscus sabdariffa), a species of Hibiscus probably native to West Africa.

Zobo leaves

Dried roselle or sorrel leaves, known as "Yakwan Zobo" in Hausa language, are the principal ingredient for Zobo preparation. Without it, no Zobo drink exists because asides from the flavour it brings into the spice blend, it also gives the drink its vivid ruby colour.

Cloves

Cloves, known in Hausa language as "Kanumfari", are one of the dried ingredients used to prepare Zobo. Zobo makers use them because of the aroma and flavor they add to the drink.

Star anise seeds

Star anise seeds, commonly used in the production of liquor, are also used as a spice in the preparation of Zobo. Star anise seeds enhance the Zobo drink by deepening and enriching the flavour of other ingredients. The flavour is extracted from the seeds when they are brought to boiling point with other Zobo ingredients.

Cinnamon sticks

Cinnamon sticks, obtained from the inner rind of several species of trees, are known as "Kirfa" in Hausa language.

At a local trader's stall in Sheikh Abubakar Gumi Central Market, Kaduna, they are portioned in transparent cellophane bags and displayed in a raffia basket for sale alongside other dried ingredients. The trader can also grind the sticks into powder, if desired.

Cinnamon sticks are used as an aromatic condiment in the preparation of Zobo. They are broken into smaller pieces during preparation and also used to add flavour to the Zobo drink.

False cubeb pepper

Masoro, known in English as false cubeb pepper or bush pepper, lightly gives Zobo a bittersweet taste. Within the narrow short shell are seeds that are a bit identical to peppercorns.

For the Zobo drink, masoro is boiled in full, both bark and seed, which is said to aid digestion.

Pineapple chunks

Pineapples are boiled with other Zobo ingredients in a pot of water to add a natural sweetness to the spice blend. However, many northerners very often use stiff sugar cane pudding, known as "Mazarkwaila" in the native Hausa language, as sweetener.

Locally-made sweetener

Mazarkwaila is both a sweetener and a snack, locally made from sugarcane.

Liquid is extracted from a sugarcane, using a squeezing machine. The liquid is then brought to boil in a pot until it condenses, and the substance is stirred until it solidifies, then transferred into a claypot to cool.

A garnish and a spice

Dried ginger roots ("Citta" in Hausa language) are commonly used in beverages including tea and Zobo. The ginger is boiled alongside other Zobo ingredients, for its herbal, aromatic and flavorful qualities, while slices of lemons, known as "Lemuntsami" in Hausa, are used for garnishing and adding a light citrus flavour to the drink.

All added together

The herbs and spices are added one after the other and boiled for no less than 30 minutes for their contents to fully permeate the water.

Removing the solids

The solid ingredients are finally strained from the liquid using a sieve.

Ready to be served

After sieving out the solid ingredients, the liquid is poured into a plastic bottle which is used to store it. Zobo drink is often served and sold in those plastic bottles.

Zobo—king of spice mixtures

A cup of Zobo has the taste of different spices and herbs, and at the same time one unique, wholesome taste and aroma.

A cool and refreshing drink for all

Although Zobo has its origin in the north, it has become a general drink across all regions of Nigeria, drunk at parties, at home or in restaurants.