Our secondary objective was to explore a process that uses a locally produced Haitian spirit (clarin) to transform oil from contaminated peanuts into a safe, edible product. Immuno-affinity column chromatography and fluorometry (VICAM Aflatest) detected aflatoxins in 14%, 97%, and 30% of raw peanuts, peanut butters, and maize samples, respectively, and the concentration of total aflatoxins was greatest in peanut butters (median: 137 μg/kg, maximum: 2720 μg/kg).