• Extra large egg whites

•  1 teaspoon tomato paste

•  Minced beef

•  1 onion, chopped

• A handful of chopped scentleaf

• 2 quarts (2 liters) cold beef stock

• Ground crayfish 

• Cayenne pepper 

• Ground calabash nutmeg

• Ground egusi

• Salt to taste 

• Giwan ruwa fillet cleaned and cut into cubes.

• 1/4 cup Cornmeal 

• 1/4 cup Veg oil

• 1/4 cup Water

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1. Add the tomato paste, pepper, calabash nutmeg and crayfish to the egg white and whisk till foamy, set aside.

2. In another bowl, combine minced meat with the onion and scent leaf. Pour the egg white mixture over it and whisk thoroughly. Refrigerate.

3. Combine the stock with the egg whites mixture in a large, deep pot. Heat slowly until the stock comes to a boil. Gently stir to prevent the egg whites from sticking to the pot

4. Once the stock reaches boiling point, turn the heat right down and let simmer gently until a white crust forms, at least 1 hour. When the crust is hard, poke a gap through it to check the clarity.

5. When the consommé is clear and the ingredients for the clarification mixture are cooked, strain through a cheesecloth-lined strainer into a clean container. Season the consommé then set aside.

6. Season the egusi with salt, make it into a paste and mould into balls. Fetch some of the consommè in another pot, bring to boil and add the egusi. 

7. Allow to boil for about 10 minutes and  add the fish. Boil for another 5 mins, adjust seasoning.

8. For the tuile, mix the cornmeal, water,oil and salt to taste.

9. Heat a nonstick pan over a medium heat, once it's hot, use a small ladle to add the mixture into the pan.

10. Fry till crispy.

11.  Assemble the soup by arranging the egusi balls and fish in a bowl, then the tuile, use a ladle to scoop the consommè and pour over the egusi. Garnish with some nice scent leaf.