Hibiscus flowers are edible (if you want to learn more about edible flowers and how to cook with them, why not visit the Celtnet Guide to Edible Flowers). They are grown ornamentally all over South Africa, particularly in KwaZulu-Natal and give dramatic floral displays. However, in South Africa (unlike West Africa) neither the flowers nor the young leaves are eaten. I have had both in West Africa, but here I had a chance to use fresh flowers for my muffins.
Where I was staying also had a lemon tree and the fruit were just becoming ripe. These lemons had far thicker skins and they were sweeter than any lemon I have had before (and might have been a cross between a lemon and a citron — regardless, the zest was fantastic for cooking). White maize meal is a South African staple (known as mealie meal, locally) so I had to include that.
They have a thick, creamy, kind of buttermilk in South Africa that is ideal for cooking with (substitute any thick plain yoghurt). So with all these ingredients, I had to put them together as a muffin (for more muffins, see this Muffin Recipes page).
The result was the following recipe, which is probably more of an African fusion recipe that a traditional South African dish.
Butterless Mulberry and Hibiscus MuffinsServes: 6
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