Taro Root Recipes
Sheila Said:
I am looking for a recipe for pwason avec mayi mouline and callalou. My son is from haiti and asking for it.?We Answered:
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.
Monica Said:
Poi (taro root)-cooking?We Answered:
I make it like French fries.I cut it into strips like the fries and then
In a wok heat some oil
Add the taro roots and the salt, spices ( oregano seeds,red pepper, curry powder/garam masala from India)
Cook for sometime uncovered (approximately 10-15 minutes) and then cover it for 5 minutes.
Garnish with cilantro leaves and serve.
Hope you like it!!