The cuisine is Créole, French, or a mixture of both. Créole cuisine is like other Caribbean cuisines, but more peppery. Specialties include griot (deep-fried pieces of pork), lambi (conch, considered an aphrodisiac), tassot (jerked beef) and rice with djon-djon (tiny, dark mushrooms). As elsewhere in the Caribbean, lobster is well known here. A wide range of microclimates produces a large assortment of fruits and vegetables. Vegetarians will have a difficult time here, because pig fat is often used in food preparation, so even beans are to be avoided.