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Aju Mbaise
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Food

Origin of Nigerian Foods: Aju Mbaise

The east is blessed with several varieties of natural herbs with enormous benefits and uses. One amongst many is the “blessed traditional wrap” known as Aju Mbaise.

Aju Mbaise has its origin from Mbaise, a large community in Imo State in the eastern part of Nigeria from where it got its name. It is a combination of ginger root, uziza seeds, uda, uhiokirihio, traditional leaves and the bark of a special medicinal tree. This combination is wrapped together to form a coiled wrap, hence the Igbo term “aju”. It is a traditional medicine with a  light-bitter or alkaline taste, although it has a delicious aroma.

Traditionally, it is given to women after childbirth to help in removing the bad blood and excess water from the womb and achieve a flat tummy. Also,  it’s used to normalize irregularity in menstruation and to achieve weight loss naturally.

It is also taken by women who have had a terminated pregnancy to clean the womb. In addition, it is taken to help to reduce a tumour or fibroid growth at an early stage, and to prevent the blockage of the fallopian tubes. Aju Mbaise is also believed to be a strong remedy for diabetes, malaria, cancer, tumors and ovary cysts.

The whole wrap is usually washed and boiled for half an hour to bring out a golden colour. The water is sieved and taken as a drink. It can last up to 5 days. Fresh water is added daily and boil again or you store in the refrigerator and warmed before drinking. It can also be blended, put in a teabag and infused in hot water for 15 minutes and taken as a tea or with lime or lemon juice in the tea cup and taken before breakfast and after supper.

Sometimes it is combined with yam pepper soup or meat pepper soup and relished as a meal at home.


Sources: Gregory Health, Blog.Jiji, Abia Digest, Ankara Fashion, Nairaland

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Chinwe Opuruiche

An Environment Resource Management graduate of Abia State University with her Masters in-view, Chinwe is also a Columnist, an OAP, a sought-after motivational speaker and writer with special interest in food and the balance of diet.

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