Djiboutian-style Frog Legs

Ingredients

In the original French dish, Cuisses de grenouilles, the frog legs are typically prepared in a butter and garlic sauce. However, in this Djiboutian adaptation, we incorporate a blend of spices and flavors commonly found in Djiboutian cuisine, giving the dish a distinctively Djiboutian twist. We alse have the original recipe for Cuisses de grenouilles, so you can check it out.

• 500g (1.1 lb) frog legs 500g (1.1 lb) frog legs
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon ground black pepper 1/2 teaspoon ground black pepper
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tomato, diced 1 tomato, diced
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 21g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the ground cumin, coriander, turmeric, chili powder, salt, and black pepper.
2. 2.
   Add the frog legs to the spice mixture and toss until they are well coated. Let them marinate for at least 30 minutes.
3. 3.
   Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté until they are golden brown.
4. 4.
   Add the marinated frog legs to the skillet and cook for about 5 minutes on each side, or until they are golden and crispy.
5. 5.
   In a separate saucepan, combine the diced tomato, tomato paste, and lemon juice. Cook over low heat until the sauce thickens.
6. 6.
   Serve the Djiboutian-style frog legs hot, garnished with fresh cilantro, and accompanied by the tomato chutney.

Treat your ingredients with care...

• Frog legs — Ensure that the frog legs are fresh and properly cleaned before marinating them. If you're unable to find fresh frog legs, you can use frozen ones, but make sure to thaw them completely before marinating.

Tips & Tricks

• If you prefer a spicier flavor, you can increase the amount of chili powder in the marinade.
• For a tangier tomato chutney, add a squeeze of lime juice or a dash of vinegar.
• If you don't have access to frog legs, you can substitute them with chicken wings or drumsticks for a similar texture and taste.
• Serve the Djiboutian-style frog legs with a side of Djiboutian-style lentils or a fresh green salad for a complete meal.
• To achieve a crispier texture, you can lightly dust the marinated frog legs with flour before frying them.

Serving advice

Serve the Djiboutian-style frog legs hot, accompanied by a generous portion of tomato chutney and your choice of fragrant basmati rice or injera. Garnish with fresh cilantro for an added burst of flavor.

Presentation advice

Arrange the Djiboutian-style frog legs on a platter, placing the tomato chutney in a small bowl on the side. Sprinkle fresh cilantro over the frog legs for an attractive and aromatic presentation.