Jigba Kosu (lumpy pap)
Jigba Kosu (lumpy pap)

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, jigba kosu (lumpy pap). It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Jigba Kosu (lumpy pap) is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Jigba Kosu (lumpy pap) is something which I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can have jigba kosu (lumpy pap) using 2 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Jigba Kosu (lumpy pap):
  1. Get Raw pap (you can use any kind of pap such as corn, millet)
  2. Make ready Water
Steps to make Jigba Kosu (lumpy pap):
  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!

So that’s going to wrap it up with this special food jigba kosu (lumpy pap) recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!