[Sca-cooks] Sekajabin & other Syrups

[Susan Fox-Davis]

May their enterprise bloom!  They could do well by pitching the
Hibiscus syrup to the US-Latino and Mexican markets,
where they call it "Jamaica" and drink it by the buckefull.
Tamarindo too, come to think of it.  Yum.

Selene Colfox

Christine Seelye-King wrote:

> I went to a reception on Friday for a group of women farmers from Senegal.
> They have formed a farming cooperative and have been touring the South to
> see cooperative farms, the Tuskeegee Institute, etc.  They came through
> Atlanta for this reception to meet the folks that had sponsored them.  They
> brought their cheif product which they are hoping to import, "Bissap Sirop"
> or Syrup of Hibiscus flowers.  It is a ruby red color, and gets diluted with
> water for a drink that is used as a tonic, lower blood pressure, etc.  It is
> absolutely wonderful, having the flavor of Red Zinger tea in a sweetened
> form.