About
Poulet DG, or Directeur Général, is a popular Cameroonian dish featuring a tasty mix of chicken and plantains. The name means "General Manager's Chicken," highlighting its origins as a dish for high-ranking officials and special guests. Over time, it has become a favorite among all Cameroonians.
Initially, Poulet DG was served at formal events and associated with the elite, symbolizing status and sophistication. However, its delicious flavors and appealing ingredients soon made it popular among the general population. Today, it is a common dish in many Cameroonian households and restaurants.
The main ingredients of Poulet DG are simple yet flavorful. Chicken, usually thighs or legs, is marinated to enhance its taste. Ripe plantains add a sweet contrast to the savory chicken. Vegetables like carrots, green beans, bell peppers, and onions make the dish colorful and nutritious. Garlic, ginger, and local spices such as njangsa, a type of nut, create a rich, aromatic flavor. Chicken stock and sometimes tomato paste are used to make a savory sauce that ties everything together.
Preparing Poulet DG involves several straightforward steps. First, the chicken is marinated with spices like garlic, ginger, and pepper. It is then fried until golden brown and crispy on the outside while tender on the inside.
Separately, plantains are peeled, sliced, and fried to give them a sweet, caramelized taste.
The vegetables are sautéed in the same pan used for the chicken, absorbing the rich flavors left behind. Finally, the fried chicken, plantains, and sautéed vegetables are combined in a pot with chicken stock and simmered, allowing the flavors to meld together.
Poulet DG is typically served as a main course, often with rice or other starches like yams or potatoes. The dish is celebrated for its balance of sweet and savory flavors, with a rich, aromatic sauce enhancing every bite. It brings together diverse ingredients and culinary traditions of Cameroon.
Poulet DG also holds cultural significance in Cameroon. It represents a blend of traditional flavors with a touch of sophistication, symbolizing the evolution of Cameroon's culinary scene. It is a source of national pride, showcasing the richness and diversity of Cameroonian cuisine.
Often prepared for social gatherings, celebrations, and family meals, Poulet DG reflects the communal and festive spirit of Cameroonian culture.
In conclusion, Poulet DG embodies the heart and soul of Cameroonian cuisine. Its rich flavors, simple ingredients, and cultural significance make it a treasured part of Cameroon’s culinary tradition.
As you enjoy the savory chicken, sweet plantains, and aromatic spices, you experience a piece of Cameroon's vibrant food culture. Whether it's your first time or a beloved favorite, Poulet DG is sure to delight and satisfy.
Enjoy this nostalgic and hearty dish as part of your next celebration or as a comforting meal any time of the year!
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!
If you want to try to make more flavors of Eastern & Central Europe and the Caucasus, check out the links my recipes below.
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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.
