07/10/2025
I just found out there are two different types of zobo leaves.
All this while, I’ve been using the one that gives less zobo.
Apparently, one type of zobo leaf produces way more juice and gives that deep red color we all love, while the other comes out lighter and watery.
So if your zobo doesn’t always turn out thick and rich, it might not be your recipe- it might be your zobo leaf type.
Which one do you normally buy from the market- the thick or the light one?
