Food & Drink

The cuisine of Haiti is influenced in a large part by French cuisine, in addition to some native staples originating from African and Taíno cuisine such as cassava (kasav), yam and maize (mayi). Haitian food, though unique in its own right, shares much in common with the rest of Latin America.

Creole specialities combine French and African elements. Dishes include:

• diri ak pwa (rice and beans)
• diri et djondjon (rice and black mushrooms)
• grillot et banane pese (pork chops and island bananas)
• Guinea hen with sour orange sauce
• la bouillie (a sort of porridge made from green bananas)
• langouste flambe (local lobster)
• mayi moulen (cornmeal)
• polet le manrango (baked chicken legs and wings coated with ketchup and parmesan cheese)
• sòs pwa (a sweet bean sauce)
• tasso (fried goat)

Deserts include sweet potato pudding, mango pie and fresh coconut ice-cream.

The local drink is rum, but French wines are available in better restaurants.