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Malcolm X A Culinary Biography Part 6

Malcolm X A Culinary Biography Part 6

Courtesy of the New York Public Library

Courtesy of the New York Public Library

Today we share the last part in our series on the culinary life of Malcolm X.

In addition to making lots of poke salad, Malcolm’s mother also prepared cornmeal mush and/or cornbread. She purchased the corn meal, salt, baking powder and baking soda from local merchants with money Malcolm and his siblings earned trapping and selling rabbits, muskrats, and bullfrogs to wealthier neighbors. Frog legs trapped in local creeks sold particularly well. Sources on the South and great migration destinations like Chicago described fried frog legs as common food as well as a delicacy. In fact, some considered them so delicious and popular that they made local cooks famous for their signature preparation style. As a result, Malcolm and his siblings sold frog legs at a profitable nickel a pair.

 

Fried Frog Legs Recipe

Serves X

Ingredients

Frog hind legs and quarters

Salt and pepper

1 egg

Flour

Lard or vegetable oil

Directions

Frogs are usually fried and are considered a great delicacy. Only the hind legs and quarters are used. Clean them well, season, and fry in seasoned wet or dry flour like chicken.[1]


(Crosby Gaige, New York World's Fair Cook Book: The American Kitchen, 1939) Gaige, 45.

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Kitchen Series, Part 1

Kitchen Series, Part 1

Malcolm X A Culinary Biography Part 5

Malcolm X A Culinary Biography Part 5