The innovative avenue of experimenting with local ingredients provided by the GTCO Food and Drinks Festival 2026 masterclasses came to life with a creative twist on one of West Africa’s most familiar beverages, Zobo.
Zobo, a drink native to West Africa made from the hibiscus plant, Hibiscus sabdariffa, took centre stage during the first masterclass on the third day of the festival, as participants were introduced to new ways of reimagining traditional flavours.
Leading the session was Camari Mick, an award-winning pastry chef based in New York City, who guided attendees through a hands-on demonstration on how to prepare a sorrel (zobo) lemon tart topped with meringue.
The session began with the preparation of the curd filling, combining ingredients such as eggs, sugar, sorrel (hibiscus), lemon juice, butter, and gelatin.
Participants were taken step-by-step through key culinary techniques, including proper whisking methods, heat control, emulsification of fats, and the role of gelatin in achieving the desired texture.
As the mixture thickened into a smooth consistency, chef Mick strained and piped it into pre-baked tart shells.
She then shifted attention to the meringue topping, where eggs and sugar were whisked over heat before being whipped into a light, airy finish and layered onto the tart.
Beyond the practical demonstration, the masterclass was highly interactive, with participants actively assisting and engaging the chef with questions around ingredient substitutions, flavour balancing, and foundational food science concepts such as pH reactions.
Chef Mick also emphasised the importance of balancing sweetness and tanginess to elevate the overall taste profile.
The choice of zobo was particularly significant, highlighting its nutritional value as a rich source of vitamins, minerals, and antioxidants, while showcasing its versatility beyond traditional beverage use.
About Camari Mick
Widely regarded as a rising force in the global pastry scene, Mick has earned recognition from leading culinary institutions, including being named among Food & Wine’s Best New Chefs in 2024 and a multiple-time James Beard Award semi-finalist.
