Planters or Jamaica Punch begins with the Hibiscus sabdariffa, often called roselle, a plant indigenous to continental Africa that now flourishes in tropical regions of the Western hemisphere. The punch gets its name because the main ingredient, the hibiscus plant, was originally brought over to America from Jamaica. 

When enslaved Africans were brought to the Americas (especially to Jamaica) in the early 1500s, livestock and plants like hibiscus also made the voyage. This indigenous African foliage and plants served a dual purpose: they were meant to keep the animals alive, and having access to these familiar foods and medicinal plants increased the chances that enslaved people would survive the journey. 

Many of these plants, like okra and kola nuts, were then grown in the food plots of slaves.  Growing plants from Africa was a symbolic hope of eventual freedom from bondage.  When you reinforced your identity, you reinforced the things that made you happy, you reinforced memories of things that would otherwise be lost.  These “guinea plants” were served that purpose for the enslaved Africans transported to a new and hostile world in the Americas. Hibiscus tea is an iconic piece of African American culinary tradition. 

Often referred to as “liquid soul,” red sorrel was associated with celebrations, and records show its presence on US plantations during slavery and after Emancipation.  Interestingly, this same red juice was also popular with the plantation owners. Jamaica Punch can be made with and without alcohol as desired.

Jamaica Punch:

• 6 oz hibiscus tea, steeped in 1 gallon of boiling water for 45 min.
• 5 oz freshly grated ginger root
• 4 cloves
• 4 cups cane sugar
• ¼ tsp ground cinnamon
• 1 cup lemon juice
• ¼ cup lime juice
• 1 quart orange juice
• 1/5 gallon white rum

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