Karkadé

What we know so far

Karkadé is Egypt's hibiscus drink, the deep red glass offered to guests in Upper Egypt and poured at weddings, drunk hot in winter like tea and ice-cold in summer: dried hibiscus calyces steeped in boiling water until the colour runs, strained and sweetened to taste. The best flowers come from Aswan and the Sudanese border. It is sour like blackcurrant without sugar and pleasantly tart with it; Nigeria's zobo and Senegal's bissap are the same flower with ginger and other flavourings, and Egypt keeps it plain.

The draft was written from 3 published sources and holds 3 ingredients and 4 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting