"Sak vid pa kanpe" (an empty bag does not stand)
it is not possible to go on this ecotourism adventure without thinking of food.
In the beginning, when it came to food, I ordered what I already knew. When there was none, I would ask for what's available, that's how I was able to sample the specialties of the places I visited. I search for images and typical recipes. No, I will not reveal my secrets. However, I will tell you what you should not miss while visiting certain regions of the country…

Cashew dishes
Cashew is a specialty of the North, Cap-Haïtien to be exact. Everything is prepared with cashews : chicken conch etc…,
Bring back some cassava, also a specialty of the North.

Saint-Marc corn meal
It's a label of quality, so much so that the people of St. Marc export it in small quantity toward North America

Lalo and Rice
The Artibonite region is know for its particular recipe for rice and leaves (riz + lalo). This was offered to me in St. Marc.

Tom Tom with Okra and Crab Sauce
In the Grand-Anse region particularly in Jérémie. Tom Tom is mashed bread fruit accompanied of a OKRA and crab sauce. I have not yet been to Jeremie but have seen the delicious dish prepared by jeremians.

Comparet
Jérémie is the place for this delicious cookie

Poisson Gros Sel
In the South of the country, from Jacmel to Cayes Du Fond, this fish dish (poisson gros sel) is well known and quite delicious. Unfortunately. I don't eat seafood so please let me know how delicious it really is…

Cribiche
If you are in Cavaillon, ask for a dish of Cribiche (Cray fish ). Miam ! it's really good.

Douce Marcos
It's the specialty of Petit-Goave. The first time, you'll be taken for a ride for sure. The knowledgeable ones will tell you that Mrs. Marcos is dead… Well ! you wouldn't want me to reveal her address !
I was taken at least eight times. So, good luck…

Tablettes Noix
This cashew brittle sold in banana leaves in Cayes Du Fond have a distinct flavor from the ones wrapped in plastic.