Bahamian Rice and Frog Legs

Ingredients

In the original Italian dish, Riso e rane, frog legs are cooked with rice in a tomato-based sauce. However, in this Bahamian adaptation, the frog legs are cooked with a blend of Bahamian spices and served over coconut-infused rice. This modification adds a tropical twist to the dish, highlighting the flavors and ingredients commonly found in Bahamian cuisine. We alse have the original recipe for Riso e rane, so you can check it out.

• 4 frog legs 4 frog legs
• 1 cup (200g) long-grain rice 1 cup (200g) long-grain rice
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 bell pepper, diced 1 bell pepper, diced
• 1 tomato, diced 1 tomato, diced
• 1 tablespoon (15ml) vegetable oil 1 tablespoon (15ml) vegetable oil
• 1 teaspoon (5g) Bahamian spice blend (combination of paprika, thyme, allspice, and black pepper) 1 teaspoon (5g) Bahamian spice blend (combination of paprika, thyme, allspice, and black pepper)
• 1 tablespoon (15ml) lime juice 1 tablespoon (15ml) lime juice
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 8g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 22g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, and diced bell pepper. Sauté until the vegetables are softened.
2. 2.
   Season the frog legs with salt, pepper, and half of the Bahamian spice blend. Add the frog legs to the skillet and cook until they are golden brown on both sides.
3. 3.
   Meanwhile, rinse the rice under cold water until the water runs clear. In a separate pot, combine the rinsed rice, coconut milk, and remaining Bahamian spice blend. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
4. 4.
   Once the frog legs are cooked, remove them from the skillet and set aside. Add the diced tomato to the skillet and cook for a few minutes until softened.
5. 5.
   To serve, place a scoop of the coconut-infused rice on a plate. Top with the cooked frog legs and spoon the tomato mixture over them. Drizzle with lime juice and garnish with fresh cilantro or parsley.

Treat your ingredients with care...

• Frog legs — Ensure that the frog legs are fresh and properly cleaned before cooking. If you cannot find frog legs, you can substitute them with chicken thighs for a similar texture and taste.

Tips & Tricks

• If you prefer a spicier dish, you can add a pinch of cayenne pepper or hot sauce to the Bahamian spice blend.
• For an extra burst of flavor, marinate the frog legs in the Bahamian spice blend for 30 minutes before cooking.
• Serve the dish with a side of fresh tropical fruit salsa for a refreshing contrast to the savory flavors.

Serving advice

Serve Bahamian Rice and Frog Legs as a main course, accompanied by a side of steamed vegetables or a fresh green salad. Garnish with lime wedges for an added burst of citrus flavor.

Presentation advice

Arrange the cooked frog legs on top of the coconut-infused rice, drizzle the tomato mixture over them, and sprinkle with fresh herbs. The vibrant colors of the dish will create an enticing presentation.