In our previous mask making we used roses as our plant material.  For this workshop we will be working with the versatile bast fiber/textile “Roselle,” the beautiful flower botanically known as “Hibiscus Sabdariffa.”

 

Most say Roselle's origin is Africa, others say India & Asia; but few argue about the slave trade bringing it across the Pacific to tropical and subtropical regions of Central America, Brazil, Mexico, and the West Indies.  Some may know it as Sorrel, Flor de Jamaica, Jamaican sorrel, sour-sour, Florida cranberry, and Bissap - commonly called Senegal’s national drink.

 

Roselle is known for  its many uses, e.g., as a culinary ingredient, a natural food dye, used for medicinal herb purposes and for decoration. In this workshop Camille will be using it for decorating masks as part of our assemblage.

 

As part of this workshop we will also be sharing Senegalese Chef, Restauranteur, Cookbook Author, Pierre Thiam’s recipe for his Mint Hibiscus Cooler from his award-winning cookbook, Senegal – Modern Senegalese Recipes - From the Source to the Bowl. The recipe will be provided at the end of the workshop

 

Additionally, in this workshop we will follow up to our Intro to Assemblage workshop by adding new elements to the Assemblage.
If you missed the prior Mask Making Part 1 and Part 2 and Corn Husk Doll making workshops, click the hyperlinks above to be taken to the workshop pages!