Cr ole cuisine is like its Caribbean cousins, but more peppery. As elsewhere in the Caribbean, lobster is widely available. Some are French-managed or have French chefs. Haiti s wide range of micro-climates produces a large assortment of fruits and vegetables. The French influence is obvious in butcher shops where fine cuts of meat, cold cuts, pat and cheeses can be bought.
American influence is felt in the supermarkets.
Most common are US-brand foods along with smaller amounts of Haitian, French and Middle Eastern brands. Vegetarians will find Haiti extremely difficult. Haitians cook nearly everything in pig fat, so even beans are to be avoided. One traveller survived on a diet of cornflakes, boiled eggs and fruit. Only the expensive restaurants and hotels will have a vegetarian option on the menu.