“Then the Lord spoke to Moses, “Say to Aaron, ‘Stretch out your hand with your rod over the streams, over the rivers, and over the ponds, and cause frogs to come up on the land of Egypt.’” – Exodus 8:5
Frogs, frogs, frogs! The folks in Egypt were fed up with frogs so Pharaoh entreated Moses to get rid of them. It might have been a different story had it been set in Thailand. Thai people love to be fed up with frogs. In fact, fat frogs are a delicacy to Thai taste buds!
As part of ZOE’s food self-sustainability program, we have recently started growing frogs. Our staff, students, and children love frogs and we can expand our menu without increasing our overall costs.
The frogs are raised in a concrete basin measuring 3×3 meters and 2 meters deep. A portion of the basin is covered with shallow water while the top is covered with a protective mesh to keep birds and other predators out. ZOE also raises catfish and tilapia on our fish farm, but whereas the fish take up to a year or more from fry to frying pan, frogs leap from tadpole to table in 3-4 months. Thus, we can harvest at least 3 “crops” of frogs every year.
Each army of frogs comprises several hundred animals. We buy them when they are just past the tadpole stage for about six cents apiece and feed them with pelletized frog food. When fully grown, the frogs are the length of a smartphone and as thick as a man’s fist.
The chefs in ZOE’s kitchen love frogs, too, because they are easy to cook and can be prepared in a variety of tantalizing and tasty ways. Some like them best boiled, braised, baked, or barbecued. They are great grilled or roasted. Fried, fricasseed, or flambéed frogs are flavorful favorites. And any spread will surely be more scrumptious with steamed, sautéed, seared, smoked, simmered, stewed, or stir-fried frog! Serve with rice or noodles and – voilà! – a feast fit for a king (if not for a Pharaoh)!
With our first frog yield due in a hop, skip, and a jump, we expect our ZOE family will soon be jumping for joy themselves!
– Written by Ron Boyer