In Haitian Vodou, one does not serve an "appetizer-main course-dessert": one sets a manje lwa, a meal-offering composed to satisfy the specific taste of each spirit. The table of Baron Samedi and his Gede family is distinguished by its power: highly spiced foods, strong alcohols, dry grilled meats, cornbread, and peanuts, placed near a cross or at the foot of a cemetery tree. Each dish has a function (to nourish, to quench thirst, to make the spirit laugh) rather than a place in a menu.

Artisanal cane alcohol (clairin) infused with a mass of hot peppers is the absolute mark of the Baron: a liquid fire that only the spirit, they say, can drink without flinching. The goat pepper (piment cabri) and cane rum sign the entire Gede table.