Pineapple-Ginger Zobo
(zoh-boh)
Owambe Small Chops
If they grew up in a Nigerian household, they already know the smell. It’s the earthy, unmistakable aroma of hibiscus, sharp ginger, and warm cloves filling the kitchen, promising a ruby-red drink that cuts straight through the heavy, spiced heat of an Owambe party. True zobo isn't merely steeped; it's aggressively boiled. And the uncompromising secret to that deep, homeland flavor isn't just sugar—it's boiling the rough, spiky skin of the pineapple right alongside the leaves.
Ingredients
- ripe pineapple1 large
- dried hibiscus leaves3 cup
- fresh ginger knobs2 large
- whole cloves1 1/2 tbsp
- water12 1/2 cup
- granulated white sugar1 cup
Method
- 01
Quickly cleanse the hibiscus leaves.
Place the dried leaves in a large colander and run cold water over them for exactly 15 seconds to wash away fine sand. Do not let them soak, or you'll wash that precious ruby color down the drain.
- 02
Boil the brew.
Combine the rinsed hibiscus, reserved pineapple peels, sliced ginger, cloves, and 12 cups of the water in a large soup pot. Bring to a rolling boil over medium-high heat, then lower the heat slightly and let it simmer uncovered for 30 minutes.
- 03
Extract the fresh juice.
While the pot simmers, place the reserved yellow pineapple flesh in a blender with the remaining 1/2 cup of water and blend until completely smooth. Press the puree through a fine-mesh strainer into a bowl, discarding the pulp.
- 04
Strain and sweeten the zobo.
Turn off the heat and carefully strain the hot, dark red liquid through a fine-mesh sieve into a large, heat-proof pitcher, discarding the boiled debris. Stir the sugar into the hot liquid until it completely dissolves.
- 05
Mix and chill.
Pour the freshly strained pineapple juice into the sweetened zobo and stir well. Let it cool to room temperature, then refrigerate until ice cold before serving.
From Cook Nigerian in America.