What dish is Dominica’s national specialty, traditionally made from frog legs?

Dominica’s national specialty traditionally made from frog legs is mountain chicken.

Despite its name, mountain chicken contains no poultry. The term refers to the legs of the giant ditch frog, historically known as the crapaud, which is native to Dominica and nearby regions. The legs were traditionally seasoned, coated, and fried or prepared in a savory sauce.

Mountain chicken became strongly associated with Dominica’s cuisine and tourism, where the island was sometimes promoted as the “Nature Island.” Its name is a useful example of Caribbean food vocabulary in which familiar words describe unfamiliar ingredients.

The dish is also tied to conservation concerns. The giant ditch frog population was severely affected by chytrid fungus, an infectious disease that spread through Caribbean amphibian populations. As a result, availability of authentic mountain chicken has declined, and the name may now refer more broadly to a traditional dish than to a regularly available everyday meal.