Cameroon | Main dish

Poulet DG

Name: Poulet DG
Prep time: 40 min
Cook time: 75 min
Total time: 115 min
Yield: 6 plates
Cuisine: Cameroon, Central Africa
Ingredients: 1¼ kg chicken pieces; 4 large ripe plantains, sliced thick; 3 medium carrots, sliced; 200 g green beans, trimmed; 2 whole bell peppers, sliced; 3 large tomatoes, chopped; 2 large onions, sliced; 5 cloves garlic, crushed; 1 tbsp fresh ginger, grated; ½ cup parsley or celery leaves, chopped; 2 cups neutral oil, for frying plantains; salt and pepper, to taste

Cameroonian chicken with fried plantains, carrots, green beans, peppers, tomatoes, ginger, garlic, and herbs.

Country

Cameroon

Region

Central Africa

Time

115 min

Serves

Level

medium

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01 / Get ready

Everything you need

Tap each ingredient as you gather it. Illustrations are visual guides; follow the ingredient names and quantities.

Servings 6

Scale the dish before you shop, then use the checklist while you cook.

Jump to method My cookbook

Ingredients

For 6 plates

Main dish

A few kitchen essentials

Suggested from the recipe method. Use equivalent equipment you have.

Lidded pot

Knife & board

02 / Let’s cook

One step at a time

Keep the rhythm calm, watch the texture, and adjust seasoning at the end.

Back to Cameroon

4 steps 40 min prep 75 min cook (check method) 115 min total medium

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

Fry the plantains

Fry plantain slices in hot oil until golden on both sides. Drain and set aside.

Kitchen noteFirm ripe plantains hold their shape best.

fry plantain 15:00

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

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.

Cooking notes, photos & serving ideas

Recipe context

More about this dish

Serving ideas, regional context, and cooking cues for when you want more detail.

When to cook it

Best for parties, Sunday lunch, and any table that wants one colorful centerpiece.. Plan on a medium cook. Allow 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

Take a closer look at the dish and its serving ideas.

Poulet DG recipe from Cameroon — Poulet DG finished dish

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

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