Aju Mbaise: soup for healing
How a combination of five different leaves, roots and bark makes a soup with health benefits.
A joyful meal for mothers
Aju Mbaise peppersoup is a soup made in Igboland using tree barks and various leaves from the Imo state, specifically from the Mbaise community. Aju Mbaise means "a wrap from Mbaise". The soup is traditionally given to nursing mothers to help them regain nutrients lost during childbirth. It is also said to be good for weight loss and fertility.
Aju Mbaise leaf with tree bark in a wrap (2019) by The Centenary ProjectThe Centenary Project
The taste of Aju Mbaise
Aju Mbaise peppersoup has a bitter alkaline taste with a unique aroma. The leaves are either brewed plainly as tea or used for a peppersoup.
How to cook Aju Mbaise peppersoup
Aju Mbaise is cooked with uhiokirihio seeds, uda, ehuru seeds and various fish flavours (stock fish and smoked fish) with fresh fish for protein.
Aju Mbaise leaf with tree bark in a wrap (2019) by The Centenary ProjectThe Centenary Project
Bought at the market
Aju Mbaise is sold and preserved in wrapped leaves. The leaves and tree barks are tied together in a wrap which, in Igbo, is termed "aju".
IMG_7838The Centenary Project
What's in the wrap?
Aju Mbaise is a combination of ginger roots, traditional leaves, uziza seeds, uda and the bark of a special medicinal tree found in Mbaise.
Peppersoup Iyokriyo (2019) by The Centenary ProjectThe Centenary Project
Adding Uhiokirihio seeds
Uhiokirihio, also known as whole spice, is cooked with the Aju Mbaise leaves. It is also a fat-burning spice aimed at reducing starch in cooked meals.
Slicing Iyokriyo (2019) by The Centenary ProjectThe Centenary Project
Slicing the seeds
Due to Uhiokirihio's effects, it is scarcely cooked with the soup. Only a quarter of the wings are sliced into the pot of soup.
Aju Mbaise cooking (2019) by The Centenary ProjectThe Centenary Project
Boil for 10 minutes before adding condiments
The tree bark, leaves and Uhiokirihio seeds produce medicinal benefits together. The wrap is cooked like that, without being untied. For proper cooking and re-use, it is first boiled for 10 minutes before other condiments are added to the pot.
fresh fish, smoked fish and dried stock fish (2019) by The Centenary projectThe Centenary Project
A wonderful fish flavour
The soup is prepared with fresh, stock and smoked fish as protein.
Fresh Fish Added To The Pot (2019) by The Centenary ProjectThe Centenary Project
Adding fresh fish
Aju Mbaise is cooked with fresh fish as protein in the soup.
Dried stock fish added to the pot (2019) by The Centenary ProjectThe Centenary Project
Adding stock fish
Stockfish is added for flavour.
Seasoning the pot of soup (2019) by The Centenary ProjectThe Centenary Project
Adding spices
Light seasoning is added to add more taste to the peppersoup.
Aju Mbaise Peppersoup (2019) by The Centenary ProjectThe Centenary Project
Aju Mbaise Before Serving
Just before the peppersoup is served, the Uhiokirihio (i.e. whole spice) and Aju Mbaise wrap are removed from the pot. The wrap could be re-used for tea or for preparing another pot of Aju Mbaise soup.
Aju Mbaise Peppersoup Dished On A Plate (2019) by The Centenary ProjectThe Centenary Project
Ready to be enjoyed
Here's the light watery Aju Mbaise peppersoup with fresh fish ready to be served.
Curator: Omotunde Omojola
Research: Omotunde Omojola
Photographs: Barnabas Emordi / Chris Udoh
Text: Patrick Enaholo / Omotunde Omojola
Text editing: Munachim Amah
Special thanks to:
Mary Ihama
© The Centenary Project
