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Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

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frog an amphibian perceived by the English as a staple of the French diet, is indeed eaten in France but also in many other parts of the world, whether previously under French influence (as in Louisiana and some islands in the W. Indies) or not. Normally, it is only the hind legs which are cooked and eaten.

Many countries have and have had a taste for frogs. The people of uruguay, for instance, are said to be ‘addicted’ to them (as, indeed, were the Aztecs many centuries earlier); in the Philippines, frogs are stuffed with pork and deep fried, and they are much eaten throughout Indonesia (although frogs are considered haram by Islam, see muslims and food); frogs caught in the marshes round Ljubljana in Slovenia were a staple of Lenten fare; Cantonese cooks have long been deep frying the legs or making a soup, and they are eaten in Thailand (frog curry or grilled frog), Cambodia and Vietnam (where travellers report deep-fried frog skin, a frog congee, and stir-fried with bamboo shoots). Frogs’ legs are a popular tapas dish in Spain.