Jigba Kosu (lumpy pap)

Name: Jigba Kosu (lumpy pap)
Cuisine: Nigerian
Ingredients: Raw pap (you can use any kind of pap such as corn, millet); Water

Mee Zuyeali (Bassa Nge Chef) @chef_zuyeali

Growing up in Sapele was fun. While my dad tried a whole lot to build an ajebuta last born in me, I was always considering other kids in my environment and insisted on the kpako kinda life ☺ it was fun.
As a Bassa Nge child that grew in a Bassa Nge home, I love Jigba Kosu. I used to choose it over tea a thousand and one times. There was a time I striked a deal with my step mom to be putting plenty kosu (lump) in my pap so I can be dashing her my #10 daily allowance for Baba. Thinking back to that time makes me laugh.
Both dad and step mom are no more but their love remains in my heart. Dedicating my today's breakfast to Yawo: my step mom. She was beyong a mother. May the souls of the departed Unmah's find rest and peace.
Let's make Jigba Kosu 💃

Mee Zuyeali (Bassa Nge Chef) @chef_zuyeali

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Ingredients

Raw pap (you can use any kind of pap such as corn, millet)
Water

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Steps

1

Pour your raw pap into a cloth siever. Drain the water very well so you can have a strong pap dough
2

Start cutting your Kosu (lump) out of the dough. Cut as much as you want and set aside.
3

Put water for your pap on fire. Mix the pap you want to make. When the water starts boiling, pour your moulds of kosu into the water and allow water to keep boiling for 3 to 5mins.
4

Put off the fire and the kosu would be below the water. Pour the water to make your pap. When your pap is done, seive the kosu out of the remaining hot water and pour into your pap.
5

Every sip gives you a smooth, yummy kosu to chew. I love my pap bit sour without sugar but if you are joining me for this breakfast, I could give u some sugar. I usually take my Jigba Kosu with gbongbo but today, I decided to do a little continental. I had it with fried plantain and egg. Bon appétite!