Don’t be deceived by the name mountain chicken, this dish is actually made with frog legs. On today’s instalment of #FoodieFriday, we spotlight this delicacy/ “national dish” of the Caribbean island of Dominica.
Check out the recipe courtesy thecaribbeancurrent.com.
More about this
- 6-8 Frogs(Crapaud) or 12 to 16 legs
- 2 pegs garlic
- 2 tsps salt
- 1/4 tsp pepper(Hot crushed)
- 1 small onion (sliced)
- 1 tsp vinegar
- 1 Lime sliced in two
- 1/4 tsp thyme (chopped)
- 1/4 cup flour
- 1 tbs butter
- 1/4 cup fry oil
- 1 cup water
- 4 green bananas (sliced)
- 2 dasheen (cut into 4 pieces)
- 2 yams (cut into 4 pieces)
- 1/4 tsp salt
- 1 green pepper (sliced)
- Only the legs of the Mountain chicken are used.
- Wash the Mountain chicken and remove the skin by cutting and peeling it away with a knife, (as you would chicken). Wash with lime, then rinse with cold water
- Season mountain chicken legs with garlic, pepper, vinegar, thyme. Let stand for 2 hours so that seasoning may be absorbed.
- Pat legs dry with a clean towel, then roll in flour and prepare to fry.
- Before frying, heat the fry oil, make sure the oil is very hot (almost smoking). Place legs in the hot oil and fry until golden brown. Let it stand in a bowl.
- Take 1 tablespoon oil, add butter, melt and add onion. Saute, then add 1 cup of water. Bring to a boil. Next, add flour to thicken the gravy, let it simmer under medium fire for approximately 5 minutes. Add the mountain chicken legs to the pot of gravy, stir and simmer
- Peel and clean provisions, boil in salt water. Add green pepper. Boil provisions until tender, but not crushed. Test it by sticking it with a fork.
- Serve with white rice, rice & peas and mountain chicken
- Serves 4 Adults