West African Egusi Dumplings in a Scent Leaf & Beef Consommé

Whisk the egg whites with tomato paste, pepper, calabash nutmeg, and crayfish until foamy. In a separate bowl, combine the minced beef, onion, and scent leaf, then whisk in the egg mixture and chill.

To clarify the consommé, start the cold beef stock and raft mixture in a pot over low heat, stirring gently until it reaches a boil. Reduce to a very low simmer and allow the crust to form.

Once the consommé is clear, carefully strain it through a cheesecloth-lined sieve and season lightly with salt.

Season the ground egusi, form a thick paste, and roll it into small dumplings.

Bring part of the clarified consommé to a boil, poach the egusi dumplings for 10 minutes, then add the giwan ruwa cubes and cook for another 5 minutes.

Whisk the cornmeal, water, vegetable oil, and a pinch of salt into a thin batter, then fry small rounds until crisp and golden to make the tuile.

Arrange the dumplings and fish in the bowl, place the tuile for height, and pour the hot consommé over just before serving.