Description

Hibiscus, known in Cameroon as Folere. Start by washing the pineapple. Cut the skin and core from the rest of the fruit and place in a pot. Add a desired amount of the hibiscus, a small quantity of ginger, and an orange or lemon. Add water until the ingredients are covered. Boil for 10 – 15 minutes to create what is commonly called Folere juice in Cameroon. Drain and serve it hot or cold. Boil at least twice for efficient use of the hibiscus. Note that Tsente hibiscus has been crushed to reduce bulkiness. One-half cup should produce about a liter of Folere juice. You can also blend the rest of the pineapple and add it to the Hibiscus juice. You can add other ingredients, such as lemon, garlic, and clove. Creating Folere juice is an adventure. Experiment with it and contact us with your experience or what works best for your taste.

Folere is a drink common during the summer or dry season. Regions of Cameroon from December to May can reach temperatures between 40 °C (104 °F) and 47/48 °C (117/118 °F). During the hot season, ice water in recycled plastic paper and Folere juice in recycled plastic soda bottles are common. I preferred the Folere juice because I know the water used is boiled, killing germs that might be in it. Multiple ingredients can be added to the Folere juice, but the most common option is the lemon and pineapple skin.