I am looking for a recipe for pwason avec mayi mouline and callalou. My son is from haiti and asking for it.?

For the benefit of any cooks out there who aren't fluent in Creole, I provide the following definitions from my Haitian cookbook:

Callalou - okra

Mayi - a dried corn variety; ground into cornmeal.

Pwason is not in my cookbook, but I presume it's the Creole spelling for the French "poisson" or fish. Mouline I have no idea.

Unfortunately, I don't find a recipe with all these ingredients. But I offer the following fish recipe that sounds very tasty:

Court-Bouillon a la Creole

Cut 1 lb. fish into slices, rub with lime or lemon juice and dip in flour.

2 tablespoons butter

2 tablespoons oil

2 chopped onions

1 sliced carrot (optional)

parsley, thyme, 2 cloves

garlic, crushed

pepper, bay leaf, hot pepper to taste

Over low heat, gently brown vegetables with spices in butter and oil. Add slices of fish and just enough water to half cover the fist. Cover. Allow to poach gently 15 minutes. Turn over. Just before serving, add the juice of 1 lime or lemon.

Tell him to make it.