Zobo drink (see recipe) is a favorite Nigerian drink that is loved all across the country. If you are like me then you have probably been discarding your zobo leaves (hibiscus calyxes) at the end of your zobo drink preparation. PLEASE STOP eh, you are wasting something precious.
I just recently discovered the treasures that have been waiting to be unearthed in those leaves. Do you know you can make all sorts of delectable things with those leaves and add them to a whole host of other food items to enjoy your dishes in a new way.
This puree can be used to make jam, sauce-sweet, spicy, creamy etc., baked goods and desserts, and used as a marinade for meats like pork and beef.
Here’s a picture of the sweet sauce I made with the puree, I’ll share the recipe in a future post:
Now I know, and I’ll like to share that knowledge with you, it is really simple and it starts with making the zobo puree. Let me show you how I make my zobo puree.
- 3-4 cups boiled Zobo liquid/juice
- 3 cups cooked zobo leaves/hibiscus calyxes
Discard all the extra condiments or ingredients that you cooked with the zobo liquid (in my case, I discarded the lemon rind, pineapple and ginger pieces and alligator pepper), If you leave them in, the puree and any resulting derivative will have a bitter or sour taste.
- Combine the zobo liquid and zobo leaves (nothing else) in a strong blender. Blend till you get a smooth puree consistency.
- To get an even finer puree texture, pass the puree through a sieve
- You can store it in ziploc bags or bowls in the freezer until you are ready to use