1
Boil infusion
Simmer hibiscus, ginger, and cloves in water until deep red.
infuse
12:00
Chad | Recipe
Karkanji
Chadian hibiscus drink infused with ginger, cloves, mint, lemon, and sugar, served cold.
Country
Chad
Region
Central Africa
Time
25 min
Serves
8
Level
easy
Recipe overview
What to know before you cook
Karkanji is the Chadian and Sahelian hibiscus cooler that turns dried bissap petals into a deep red drink with ginger, clove, mint, citrus, and sugar.
What the dish tastes like
Chadian hibiscus drink infused with ginger, cloves, mint, lemon, and sugar, served cold.
When to cook it
Best for Best for hot days, Ramadan evenings, parties, and alcohol-free hosting., with a easy cooking level and about 25 minutes total.
What to serve alongside it
Fritters, grilled meat, rice dishes, or dates.
Regional lane
Chad national table. A verified Chad 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.
Recipe photos
See the dish before you cook
Each recipe supports one main image and up to four extra prep, serving, or step photos when they are available.
Chef board
Build the table around Karkanji
Fritters, grilled meat, rice dishes, or dates.
Best route from here
Chad national table
Collections to keep cooking
How to cook it
Step-by-step method
Keep the rhythm calm, watch the texture, and adjust seasoning at the end.
4 steps
25 min total
easy
2
Steep
Turn off heat and steep with mint.
steep
08:00
3
Strain and sweeten
Strain, stir in sugar and lemon while warm.
sweeten
05:00
4
Chill
Chill completely and serve over ice.
chill
30:00
Hibiscus drinks are made across the Sahel under names such as bissap, zobo, sobolo, and karkade, with spice and sugar levels changing by household.