South Sudan | Recipe

Karkade

Karkade is a drink with dried hibiscus, ginger and sugar. Serve

Country
South Sudan
Region
East Africa
Time
35 min
Serves
8
Level
easy
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Recipe overview

What to know before you cook

Use this overview to check the occasion, serving ideas, regional context, and cooking commitment before you begin.

When to cook it

Best for hot days, hosting, Ramadan or celebration drinks, and non-alcoholic refreshment.. Plan on a easy cook and about 35 minutes total.

What to serve alongside it

cold with snacks

Regional lane

South Sudan national table. A structured South Sudan dish in the AfroKitchen archive.

Chef watch-outs
  • Rushing the base before the raw edge has cooked out.
  • Adding all seasoning early and forgetting to adjust at the end.
  • Cooking on heat that is too high once the dish should be steaming or simmering.
How you know it is ready
  • The aroma should smell rounded rather than raw or sharp.
  • Oil, sauce, broth, or steam should look settled and deliberate.
  • The final texture should match the dish style before you plate it.
Chef board

Build the table around Karkade

cold with snacks

Best route from here

South Sudan national table

Collections to keep cooking
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Servings 8

Scale the dish before you shop, then use the checklist while you cook.

How to cook it

Step-by-step method

Keep the rhythm calm, watch the texture, and adjust seasoning at the end.

Back to South Sudan
4 steps 15 min prep 20 min cook 35 min total easy
1
Prepare the base
Rinse or prepare dried hibiscus, then combine with water in a pot.
prep 05:00
2
Infuse
Simmer with ginger and spices until the drink is deeply flavored.
infuse 15:00
3
Strain and sweeten
Strain while warm, then sweeten and add citrus.
sweeten 06:00
4
Chill
Chill completely and serve cold over ice.
chill 30:00

Karkade changes by household and market. Keep the main ingredient and seasoning balance, then adjust heat, liquid, or starch for your table.

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