Hibiscus drink shows up in homes all over the world. In Nigeria, we call it Zobo. In SenegalBissap, in Jamaica-sorrel, in Mexico- Agua de Jamaica. Different names, same magic, a deep red drink that’s part celebration, part comfort, part tradition.

The version we grew up with is Nigerian Zobo: bold hibiscus, balanced sweetness, a slow warmth of ginger and spice that catches you on the first sip. When we moved to Brantford, we missed a lot. The food, the noise, the way the air smells before rain back home. But what we really missed was that bottle in the fridge — deep red, beaded with cold, waiting for whoever walked through the door. So we started making it.

First for ourselves, then for friends. Then for friends-of-friends who’d heard there was real Zobo in Brantford. The orders kept coming and we kept brewing. Today, BomiNuel Zobo is shared by Nigerians who grew up on it, Caribbean families who know it as sorrel, and Canadians who’d never heard of it until their neighbour passed them a glass. That’s exactly how we wanted it.