For Cou Cou

Pour three cups of water into a pot.

Add salt and the sliced okra, bring to a boil and then turn off the heat.

Use a slotted spoon or strainer to remove the okra and set aside. Retain the salted water.

In another pot on low heat, combine the fine cornmeal and one cup of water.

Use a wooden spoon or whisk to stir this mixture. Break up any lumps of cornmeal.

As the cornmeal mixture begins to thicken, gradually add the salted water.

Continue whisking. After three minutes more, mix in the cooked okra and turn off the heat.

Spoon some Cou Cou into a bowl greased with olive oil.

As the Cou Cou begins to get firm, overturn the bowl onto a serving dish to plate it.

For Flying Fish

Marinate the flying fish fillets in a mixture of water, lime juice and salt for ten minutes.

Remove the filets and pat dry with a paper towel.

Coat each fillet in dry flour, then the beaten egg mixture and lastly in breadcrumbs

Heat the soybean oil and fry each fish fillet until golden brown, and Set aside.

For Creole Sauce

To make the creole sauce, begin by adding oil to a skillet or frying pan. Sauté the onions, bell peppers and garlic in the hot oil for about a minute.

Add the thyme, sugar, stock and pepper sauce. Cover the pan and let the sauce simmer for about fifteen to twenty minutes.

Add the salt and chopped parsley. Turn off the heat.