About
Poulet DG is the kind of dish that walks into a room already knowing it’s the boss. In Cameroon they call it “Directeur Général” — the CEO of chicken — because it started as the kind of thing you served to Very Important People. You know, the ones with shiny shoes and opinions about boardrooms. But like every great dish meant for the elite, the streets smelled it, got curious, and claimed it for themselves. And thank god they did.
Picture this: golden fried chicken lounging next to caramelized plantains like they’re on vacation, vegetables in every color of the rainbow trying to keep up, and an aroma so loud it kicks down the door before the plate even hits the table. You’ve got ginger, garlic, a hit of pepper, and that whisper of njangsa — the nutty little secret Cameroonian cooks toss in when they want to let you know they’re not here to play.
Originally this dish was reserved for formal dinners where people politely dabbed their mouths and discussed important matters. Now? It’s for birthdays, lazy Sundays, arguments that end in laughter, and any night someone says, “We deserve something good.” Because once word spread that the top executives were eating chicken and plantains swimming in a rich, glossy sauce, the rest of Cameroon didn’t wait for an invitation.
Cooking Poulet DG is basically running a tiny, chaotic kitchen empire. You marinate the chicken until it behaves. You fry the plantains until they taste like sunshine. You sauté the vegetables in the leftover chicken glory, because waste nothing, flavor everything. Then you pull the whole team together and let them simmer into harmony. That’s when the magic happens — and trust me, people can smell it from the street.
This is Cameroon on a plate: bold, joyful, a little fancy, but never too fancy to share. A dish born in high society that ended up in every neighborhood pot, winning over grandmothers, uncles, children, and anyone lucky enough to be within fork distance.
Poulet DG isn’t just dinner. It’s swagger. It’s celebration. It’s the moment the sweet plantain hits the savory chicken and you realize — maybe the real general manager here is flavor, and it’s promoting you to happiness.
Samp is meant to be simple and nourishing. Its texture can be adjusted easily: add more water for a looser porridge or simmer longer for a thicker, almost pudding-like consistency. It is one of the closest dishes you can make today to the foods shared at the earliest recorded harvest gatherings in New England.
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!
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INGREDIENTS
4 chicken thighs or legs
3 cloves garlic
1 white onion
1 scotch bonnet pepper
1-inch piece of ginger
2 pieces of celery
a big handful of parsley or cilantro
1 tablespoon vegetable oil
1 ripe plantain
1 unripe plantain
1 carrot, sliced
1/2 bell pepper, sliced
1 red onion, sliced
A handful of chopped green beans
2 tomatoes chopped
2 tablespoons vegetable oil
1 tablespoon tomato paste
Salt and pepper to taste
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Instructions
A complex and spicy one pot chicken dish from western Africa
Click here for video recipe and story on Instagram
Prepare The Spice Blend
In a blender, puree white onion, celery, parsley or cilantro, scotch bonnet pepper, garlic and a little water to loosen it up.
Cook the Chicken:
In a deep pan, brown the chicken over medium heat with a little oil. Add in 3/4 of your spice blend along with 1 chicken bouillon cube and simmer for 20 minutes. Once cooked, remove for the pot and put the leftover sauce in a bowl.
Prepare the Plantains:
Peel and slice the plantains into 1-inch pieces.
Heat 2 tablespoons of vegetable oil in a frying pan over medium heat.
Fry the plantain slices until they are golden brown and caramelized. Remove from the pan and set aside.
Saute onions and tomatoes:
Using a little left over frying oil from the plantains, fry up onions until translucent, then add in chopped tomatoes and tomato paste.
Let everything come together for 2-3 minutes and then add in the remaining 1/4 of spice blend. Cook for another 2-3 minutes.
Add in left over chicken liquid, the chicken and your vegetable, cook for another 4-5 minutes.
Combine and Simmer:
Add the fried plantains into the pan and gently stir to combine. Cook for another 5 minutes to let the plantains absorb the flavors.
Season and Serve:
Taste and adjust the seasoning with salt and pepper.
Serve the Poulet DG hot, often accompanied by rice or another starch like yams or potatoes.
