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“T
he land for us as Garinagu is very important because that is apart of our livelihood. When we were in Saint Vincent and in Honduras and in Belize, we eat what we plant. So it is very important. And it has become more important now with the economic situation that we are going through. Food going up, cost of living going up. So it very important that we have land that we can use to work to plant cassava, yams and plantain to provide for family. And, that is part of being Garifuna. We share with our neighbors and our family.”
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Published:
February 1, 2021
Get the Recipe
Each Christmas season, people across the Caribbean raise a ruby glass of sorrel in celebration. But while sorrel is commonly associated with Jamaica, iterations of the refreshing tart-sweet hibiscus drink abound: it’s known as agua de Jamaica, jugo de Jamaica, or rosa de Jamaica in much of Latin America; bissap in Senegal; sobolo in Ghana; and zobo in Nigeria. It can be enjoyed hot or cold; with or without wine; and is sometimes mixed with an overproof rum or other alcohol. Most use a sweetener like simple syrup, brown or cane sugar, or honey; some brew it with aromatics and spices like cloves, ginger, cinnamon, allspice (also known as pimento), star anise, bay leaves, nutmeg, vanilla, or mint. Still others add a citrus boost of lemon, lime, or orange.