1
Season and brown
Season chicken with salt, pepper, garlic, and ginger. Brown in a wide pot until golden on several sides.
brown chicken
15:00
Cameroon | Main dish
Poulet DG
Cameroonian chicken with fried plantains, carrots, green beans, peppers, tomatoes, ginger, garlic, and herbs.
Country
Cameroon
Region
Central Africa
Time
115 min
Serves
6
Level
medium
Recipe overview
What to know before you cook
Poulet DG, often read as 'director general chicken', is Cameroonian abundance in one pan: chicken, ripe plantain, and vegetables cooked glossy and generous enough for guests.
What the dish tastes like
Cameroonian chicken with fried plantains, carrots, green beans, peppers, tomatoes, ginger, garlic, and herbs.
When to cook it
Best for Best for parties, Sunday lunch, and any table that wants one colorful centerpiece., with a medium cooking level and about 115 minutes total.
What to serve alongside it
Serve as a complete plate or with rice for a larger meal.
Regional lane
Celebration and steamed table. Koki beans, plantain, chicken, and party cooking that crosses regions.
Chef watch-outs
- Rushing the base before the raw edge has cooked out.
- Adding all seasoning early and forgetting to adjust at the end.
- Cooking on heat that is too high once the dish should be steaming or simmering.
How you know it is ready
- The aroma should smell rounded rather than raw or sharp.
- Oil, sauce, broth, or steam should look settled and deliberate.
- The final texture should match the dish style before you plate it.
Pantry lane
bitter leaves, groundnut, eru leaves, waterleaf, palm oil
Recipe photos
See the dish before you cook
Each recipe supports one main image and up to four extra prep, serving, or step photos when they are available.
Chef board
Build the table around Poulet DG
Serve as a complete plate or with rice for a larger meal.
Best route from here
Celebration and steamed table
Collections to keep cooking
How to cook it
Step-by-step method
Keep the rhythm calm, watch the texture, and adjust seasoning at the end.
4 steps
115 min total
medium
2
Fry the plantains
Fry plantain slices in hot oil until golden on both sides. Drain and set aside.
Firm ripe plantains hold their shape best.
fry plantain
15:00
3
Make the vegetable sauce
Cook onions, tomatoes, carrots, green beans, and peppers with the chicken until the sauce thickens and the chicken is cooked through.
simmer sauce
45:00
4
Fold together
Add fried plantains and herbs. Toss gently until glossy and hot, then serve.
finish
07:00
Vegetable choices vary, with carrots, green beans, peppers, celery, leeks, and tomatoes all common. Plantains are usually fried before joining the sauce.