Senegalese Superfood

Hibiscus flowers are treasured for their beauty as outdoor shrubs, houseplants or, in the case of the West African species Roselle Hibiscus sabdariffa, for the fruity flavor they give to tea or juice. Senegalese native Bacary Diatta grew up with the latter plant, and he came to the U.S. in 2008 to start up a business that would have “value in daily life—something that is good for all of us.” When he noticed how carefully American consumers read ingredient lists and how quickly vegan food has grown in popularity, he decided to make a product based on Hibiscus sabdariffa that would pack more punch than the tea. Thus, he launched his company, Kassumay (meaning peace), with a fruit spread made from dried hibiscus—imported from Senegal—cooked with small amounts of water and sugar. To add even more flavor (and nutrients) to this spread, Diatta developed six additional varieties: blueberry, strawberry, ginger, habanero, mango and moringa (the leaves of a tree also native to Africa). The possibilities for tasty toast and savory sauces seem endless—and a baobab fruit product is on the horizon. Look for his sparkling juice which launches this summer under the same brand name, Kassumay.

Available at 41 Whole Food Markets and 30 independent co-ops and markets in New England. 401.654.9443; KassumayLLC.com