H.H.V. WHITCHURCH 
& CO. LTD. 
Every country in the world has its 
national dish, a trademark that gives a 
place its identity. It is usually a meat or 
vegetable that is found in abundance and 
which provides the basic nutrients needed 
for human survival. 
Dominica’s national dish is known 
locally as crapaud, the patois word for frog. 
However, local restaurants and hotels have 
given it the more glamorous title of 
Mountain Chicken. How Dominica’s 
inhabitants discovered that this was an 
edible variety of frog and not some 
poisonous toad, is lost in the mists of time, 
but suffice to say this local delicacy has 
been an excellent source of protein for 
Dominicans for years. Local doctors even 
recommend feeding crapaud to recovering 
invalids. 
It is permitted to 
hunt crapaud 
between 
the 
months 
of 
September 
and February. Stiff fines 
are imposed on anyone caught 
poaching the creatures out of 
season. 
Mrs. Dorothy Perryman, the proprietress 
of Castle Comfort Lodge has been cooking 
some of the most delicious food in 
Dominica for the past 24 years. Her 
reputation as one of Dominica’s finest 
chefs, she is entirely self-taught, remains 
unsurpassed. (Spend a few days at Castle 
Comfort and watch your girth grow). On 
special occasions she prepares crapaud 
for her customers and we were lucky 
enough to persuade her to part with her 
recipe. 
“Some people prepare it in cutlet form 
like flying fish but we use only the legs 
except when making soup, then we’ll use 
the backs,” said Mrs. Perryman. 
FROGS LEGS 
12-16, frogs legs 
1 clove crushed garlic 
1 bunch chopped chives 
small bunch parsley 
small bunch thyme 
2 tsp vinegar 
oil for frying 
1 cup flour 
salt and pepper to taste 
2 tsp rum 
whisky or brandy 
CREOLE SAUCE 
1 onion sliced 
1 small clove garlic 
1 tbs tomato ketchup 
1 tbs butter or margarine 
1 sliced sweet pepper 
1/2 cup water. 
Thoroughly 
wash the 
crapaud legs 
with lime and 
rinse in cold 
water. Mix in a 
bowl the garlic, 
chives, parsley, 
thyme, 
vinegar, 
crapaud 
legs, 
salt 
and 
pepper and 
alcohol and allow to marinate for 3 
- 4 hours. 
Dry legs in a towel, roll lightly in 
flour and fry to a golden brown. Remove 
legs from pan and set aside. Using same 
pan, throw out oil leaving about one 
tablespoon. Place pan back over heat and 
add butter or margarine, tomato ketchup, 
onions and sweet pepper and saute slowly 
for a few minutes. 
Add water gradually and allow to 
simmer for about five minutes. Make a thin 
paste with one dessertspoon of flour in 
some water and add to gravy. Cook until 
thickened. Add frog legs and simmer for 3 - 
5 minutes. Serve immediately. Garnish with 
a twist of lime and sprig of parsley. Serve 
with rice and ripe plantain. 
So now you can cook your crapaud 
yourself. On the other hand, you may 
prefer to let a local chef prepare 
Dominica’s national dish for you. Don’t be 
faint hearted, it tastes just like chicken and 
the legs even look like little drumsticks. 
Centrally located in the heart of Roseau, Whitchurch Travel 
is a full-service agency offering computerised airline, 
hotel and car rental bookings worldwide. 
Intra-island tours are also available. 
ISLAND TOURS FOR TRAVELLERS IN DOMINICA 
Trafalgar Falls • Emerald Pool • Carib Territory 
• West Coast View • Portsmouth/Cabrits/Indian River 
• Walking through Rain Forest passing through Sulphur Springs 
• We also operate Specialised Tours, Bird Watching 
Tours highlight Dominica’s Cultural 
Folk Dancing with jing ping music. 
Old Street, Roseau, Commonwealth of Dominica, Telephone: (809) 
448-2181/3, Telex: 8614 WHITDOM DO, Fax: (809) 448-5787 
Members of I.A.T.A. C.H.T.A. C.T.O. W.T.O. A.S.T.A. 
WHITCHURCH TRAVEL 
going the extra mile just for you 
RLEX FOREST 
TOURS 
ft TRXI 8ERUICE 
Visit Dominica’s most 
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Let us unlock the beauty 
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memories 
133 BRTH ESTRTE, 
ROSERU, DOmiMCR. 
TEL: (80S) 82831 
Originals 
Handcrafted Jewellery, 
Collectibles 
Designed by Betty Alleyne 
P r Selected 
items 
available at 
hotels & gift 
throughout 
the island. 
Tel: 86602 
15 
