The flavourful Nigerian Chapman is one of the most popular beverages in the country. This unique cocktail features at nearly every Nigerian party, and keeps our foreign friends and visitors guessing.The origin of West Africa’s Sangria is shrouded in mystery, with hardly a serious story to support numerous claims, but it is generally agreed that there is some sort of connection to the surname “Chapman” which itself means a person who moves from place to place selling goods.
Contrary to popular belief, Chapman isn’t always alcohol-free. Angostura bitters, a key ingredient, does contain some alcohol (44.7%). Also, note that a splash of Campari liqueur is said to be the secret behind the unique cocktail’s taste. When prepared for kids, Angostura bitters and Campari liqueur should of course be left out of the mix.
Craved for its unique taste, Chapman can be found in most local bars and restaurants, yet is so easy to make that you can mix the refreshing drink in the comfort of your home at any time of the day.
How to make the Nigerian Chapman
The Nigerian Chapman is such a unique and complex cocktail partly because of the several, peculiar components involved in putting it together. Compared to most cocktails, Nigeria’s Chapman may have a long list of ingredients, but this doesn’t make it difficult to mix in the slightest.
Below are all ingredients needed for a proper Nigerian Chapman and how to prepare it:
4 tablespoons of Blackcurrant cordial (e.g., Ribena)
The culinary scene in Nigeria is bursting with exciting flavours.The food is amazing and the drinks are simply a delight!
Here’s a list of 5 amazing and refreshing Nigerian drinks.
Made from dried Roselle plant flowers, this is a refreshing drink is super easy to make and can be taken either sweetened or unsweetened. You can switch up your zobo by mixing it with garlic, ginger , pineapple or any other fruit of your choice. A cold glass of zobo would leave you happy and fully refreshed.
That said, check out the recipe for 5 litres of zobo.
What you need:
2 cups of dry Zobo leaves
1 clove of garlic
1 big piece of ginger
1 big very ripe pineapple (or any fruit of your choice)
Wash the zobo leaves thoroughly in cold water, don’t worry about washing the colour away.
Wash, peel and cut the pineapple into thin slices. (or any other fruit you may have chosen)
Wash, peel and cut the ginger and garlic into tiny pieces.
Put the washed zobo leaves into a deep pot.
Add the pineapples (or other fruit) and pour enough water into the pot.
Start cooking at medium to high heat and let it boil for 5 minutes.
Add the ginger and the garlic, and more water. Keep boiling for at least 30 minutes to soften the zobo leaves.
Turn off the heat and set aside to cool down completely.
When cool, sieve the juice from the pineapples and zobo leaves.
Then pour the juice through a clean chiffon cloth to remove the tiniest particles.
Add any artificial flavours of your choice, including sugar, and stir.
Pour into bottles and refrigerate.
Serve cold. You may garnish with cucumber of lemon slices.
Nigerian Chapman is an easy cocktail drink with a nice blend of fruity flavour. Chapman is a staple feature at almost every Nigerian event and restaurant. Though the ingredients vary from one drink to the other, some commonly used ingredients include Fanta, Ribena or grenadine syrup (for the distinct reddish-pink colour) and Angostura aromatic bitters (or the alcoholic variety). The reddish pink drink is usually put in fancy glasses and if you’re looking to make your event really exciting. chapman is a great option. Here’s how to make Chapman.