When you hear the term “mountain chicken”, you might imagine a plump bird that lives in the highlands and tastes like poultry. But in fact, the mountain chicken is neither a chicken nor a bird. It is a frog. And not just any frog, but one of the largest and most endangered frogs in the world. It is a term for the frog legs of a large and endangered frog species that is native to the Caribbean. It is not a chicken, but it tastes like one.

The mountain chicken (Leptodactylus fallax) is a species of frog that is native to the Caribbean islands of Dominica and Montserrat. It can grow up to 22 cm (8.7 in) in length and weigh up to 1 kg (2.2 lb). It has a robust body, a large head, well-muscled legs, and a distinctive fold from the back of the head to the groin. It is highly variable in color, ranging from chestnut-brown to orange-yellow, with dark markings on the upperparts and pale underparts.

The mountain chicken was once so abundant in Dominica, with thousands found across the island, that it became a national delicacy, supposedly tasting like chicken. It was hunted for human consumption, as well as for medicinal and cultural purposes. It was also featured on the official seal of Dominica, as a symbol of the island’s natural heritage.

However, the mountain chicken has faced many threats over the years, leading to its drastic decline and near-extinction. Some of these threats include:

Hunting and habitat loss: The mountain chicken was overexploited for food and trade, especially during the colonial era and the World Wars. It was also affected by habitat loss and fragmentation, due to agriculture, urbanization, and natural disasters. The mountain chicken was declared extinct in several islands where it used to live, such as Guadeloupe, Martinique, Saint Kitts and Nevis, and possibly Saint Lucia and Antigua.
Volcanic eruptions: The mountain chicken was severely impacted by the volcanic eruptions of the Soufrière Hills on Montserrat, which began in 1995 and continue to this day. The eruptions destroyed much of the frog’s habitat, buried many individuals under ash and mud, and altered the climate and vegetation of the island. The mountain chicken was largely restricted to the Centre Hills of northern Montserrat, where it faced further threats from predators and diseases.

Chytrid fungus: The most serious and recent threat to the mountain chicken is the chytrid fungus (Batrachochytrium dendrobatidis), which causes a fatal skin infection in amphibians. The fungus arrived in Dominica in 2002 and in Montserrat in 2009, and within a year, it wiped out more than 80% of the frog’s population on both islands. The fungus affects the frog’s ability to breathe, regulate water and electrolytes, and fight infections. It also reduces the frog’s appetite and activity, making it more vulnerable to predation and starvation.

The Efforts to Save the Mountain Chicken
In response to the dire situation of the mountain chicken, several conservation organizations and governments have joined forces to save the species from extinction. Some of the efforts include:

Banning hunting and protecting habitat: Both Dominica and Montserrat have banned the hunting of the mountain chicken since the early 2000s, and have designated protected areas for the frog’s habitat. They have also raised awareness and education among the local communities about the importance and plight of the frog, and have encouraged alternative sources of protein and income.

Monitoring and researching the frog: Researchers have been conducting surveys and studies on the mountain chicken, to understand its ecology, behavior, genetics, and disease dynamics. They have also been tracking the frog’s movements and survival using radio transmitters and microchips, and have been testing various treatments and vaccines for the chytrid fungus.

Captive breeding and reintroduction: In 2009, 50 healthy mountain chickens were airlifted from Montserrat and taken to zoos in the United Kingdom and Sweden, where they have been breeding successfully. Since 2011, four groups of captive-bred frogs have been released back into Montserrat, in isolated areas that are free of the fungus and predators. The released frogs have been monitored and supported by the staff of the Mountain Chicken Recovery Project, who provide food, water, and shelter for the frogs. The project aims to establish viable populations of the frog on the island, and eventually reintroduce them to Dominica as well.

The mountain chicken is one of the most critically endangered amphibians in the world, with only a few hundred individuals remaining in the wild. According to a new survey, only 21 mountain chickens were found in Dominica, and few or none survive in Montserrat. The species faces a high risk of extinction in the near future, unless urgent and effective actions are taken to protect and restore it.

It is not only a unique and fascinating creature, but also a vital part of the Caribbean ecosystem and culture. It plays a role in controlling pests, such as insects and snails, and provides food and income for the local people. It also represents the resilience and diversity of life on the islands, and the challenges and opportunities for conservation.

The mountain chicken deserves our attention and support, as it is not what you think it is. It is a frog that tastes like chicken, but it is also much more than that. It is a mountain chicken, and it needs our help.

The Preparation:

To make and serve mountain chicken, you need to season the frog legs with salt, garlic, pepper, vinegar, and thyme, and let them marinate for 1-2 hours. Then, you need to coat them with flour and fry them in hot oil until golden brown.

You can also make a gravy for the frog legs by sautéing onion, butter, water, and flour in a pan, and adding the fried frog legs to the gravy.

You can serve mountain chicken with provisions, which are starchy root vegetables, such as yam, cassava, dasheen, and plantain. You can boil, roast, or mash the provisions, and season them with butter, salt, and pepper.

According to the USDA Food Composition Databases, Mountain chicken is a good source of protein, selenium, iron, and zinc, but it is also high in cholesterol. It is low in fat, carbohydrate, fiber, and sugars. It provides some vitamins, especially B vitamins, but it is not a significant source of vitamin C, D, or calcium.

There are several ways to cook frog legs without frying them.

Baking: Preheat your oven to 400°F (200°C). Cut the frog legs into individual pieces if they are not already. Place them on a baking sheet and season them with salt, pepper, and any other desired seasonings. Bake them for 20 to 25 minutes or until they are cooked through.

Sautéing: Marinate the frog legs in a mixture of garlic, lemon juice, olive oil, and your favorite herbs and spices for at least 30 minutes. Heat a small amount of oil in a skillet over medium-high heat. Cook the frog legs for about 3 to 4 minutes per side, or until golden brown. Drizzle some garlic butter over the frog legs and garnish with fresh parsley.

Grilling: Marinate the frog legs in a mixture of vegetable oil, lemon juice, red onion, salt, basil, mustard, and parsley for at least 30 minutes. Preheat your grill to medium-high heat and lightly oil the grate. Grill the frog legs for about 10 to 15 minutes, turning occasionally, or until charred and cooked through. Melt some butter with garlic in a small saucepan and drizzle over the frog legs before serving. You can enjoy your frog legs with a side of rice, vegetables, or salad. Bon appétit!