A DIG take on a traditional Senegalese recipe

Ginger Beesap Lemonade

A DIG take on a traditional Senegalese recipe

One way DIG works to reduce farmers’ food waste is to promote safe post-harvest preservation. Without refrigeration, a favorite method we teach is air-drying. For resource-poor farmers, air drying is extremely accessible and can mean farmers have access to nutrient rich produce year round. You’ll see a variety of vegetables like moringa, okra, local greens, and roselle (hibiscus) as favorites for drying. After they are preserved, they can be added to stews, baby weaning foods, and in the case of this recipe, made into drinks.

No waste tip: After making Bissap, the leftover hibiscus flowers can be mixed into chutneys or soups, or made into a natural floral dye.

Serves 8


1/4 cup grated fresh ginger
1/2 cup dried or 3/4 cup fresh hibiscus flowers
1 cup honey water, divided
6 cups water, divided
1 1/2 cup freshly squeezed lemon juice


Bring 2 cups of water to a boil.

Remove pot from heat and stir in the grated ginger, hibiscus flowers, and honey. Stir until the honey has dissolved.

Set the pot aside to steep for 10-15 minutes, then strain the liquid through a screen strainer.

Mix the warm hibiscus-ginger syrup with the lemon juice and remaining 4 cups of water. Serve cold over ice with a lemon slice.