Because Haiti has very little fertile farmland and a large population, the country must import much of its food from other countries. As a result, food is often expensive. Since the average annual income of many rural Haitians is less than $100, rural people rarely eat meat, fish or eggs.

 The main elements of the Haitian diet are corn, cassava, millet, rice and fruit. Tropical fruits such as pineapples, mangoes, oranges and grapefruit are plentiful. Haitian cooking, whether French or Creole, ranks with the best in the Caribbean. The Haitians are best known for their Creole dishes, which mix French, African and traditional Haitian elements. 

A popular Haitian dish is called grillot. This is made of fried marinated pork, served with a very spicy sauce called sauce ti malice. Sauce ti malice is made from lemons, sour oranges, hot peppers, salt and spices. Another popular Haitian dish is called lambi. Lambi is conch meat served grilled or boiled. 

A typical Haitian drink served during the holidays is called crémasse. It is made of condensed milk, coconut milk and white rum. The liqueurs of Haiti are also well known, and include crème de cacao à la vanille, crème de moka and cordial Jérémien

Did you know? 

As a result of the swine fever epidemic in the late 1970s, all the pigs on the island had to be slaughtered. Chicken replaced pork as the most widely consumed meat in Haiti. 



4.5 kg boneless 
pork, cubed 
75 ml lime juice 
250 ml orange juice 
75 ml water 
250 ml chopped onions 
75 ml finely chopped 
green onions 
1/2 tsp thyme 
1/2 tsp salt 
1/2 tsp black pepper 
1 hot pepper, chopped 
125 ml vegetable oil 


Combine all the ingredients, except the oil, and marinate in the refrigerator for 4 to 24 hours. Remove the pork and cook in a skillet over medium heat, turning frequently.

Did you know? 

Haitian rum is a product of the sugar industry. It has been called "the balm of the masses" and is considered to be of very high quality.