· by laviebami
Hello there!
I’m back with another Cameroonian recipe, and not just any recipe, THE recipe, our national dish, the most renowned Cameroonian dish: le Poulet DG.
The name Poulet DG, literally CEO Chicken in French, refers to the rich variety of the ingredients used in the dish, ingredients that not everyone can afford on an everyday basis in Cameroon, thus making it a luxury reserved for CEOs.
This dish, originally from the Littoral region, is mainly composed of chicken, fried plantains and an assortment of vegetables, namely onions, leeks, bell peppers, carrots and green beans.
It’s a staple at every big celebration such as weddings, christenings, Christmas, Easter and so on.
To this day, I have yet to find someone who doesn’t enjoy this dish whether they be from Africa, Europe, Asia or the Americas… it’s simply that good!
Well, without further ado, here is the recipe. Scroll down for the video tutorial.
For more Cameroonian dishes, check these out:
- Njama Njama Greens with Smoked Chicken with Video
- Beignets Haricots (Cameroonian Puff Puff) with Video
- Cameroonian Croquettes (Chin Chin) with Video
Bon appétit!
Poulet DG (Cameroonian Chicken and Plantain Stew) with Video
Recipe by laviebamiCourse: MainCuisine: African
Servings
6
servings
Prep time
40
minutes
Cooking time
1
hour
10
minutes
Calories
300
kcal
Ingredients
- Marinade
1 sprig Parsley
1 Onion (chopped)
1 Green Onion(chopped)
3 Garlic cloves
1/2 Green Pepper
3 Pébé seeds (or 1 tsp Nutmeg and Coriander)
1 Scotch bonnet pepper
50g Ginger (sliced)
Salt and Pepper
1 tablespoon Water
- DG
8 Chicken thighs
3 Plantain bananas, yellow and firm (sliced)
250g Carrots (peeled, sliced)
1 Leek (white part) or Onion (chopped)
1 Green onion (chopped)
4 Tomatoes (diced)
200 g Green beans (cooked)
2 Red bell pepper (sliced)
1 Green pepper (sliced)
1 Bay leaf
1l Vegetable Oil
450ml Water
Directions
- Marinade
- Wash the chicken with lemon and vinegar. Pat dry.
- Place all the ingredients in a blender. Blend until smooth.
- In a large bowl, add the chicken and the marinade. Mix well then cover with plastic wrap.
- Place in the fridge.
- Plantains
- Wash, peel and slice plantains. The slices should not be too thin, they should be around 0,75-1cm wide.
- Heat vegetable oil in a pan until optimal temperature (Drop a tiny bit of banana: it should sizzle and come to surface)
- Fry the bananas at medium heat until golden. Drain on paper towel.
- Let completely cool down.
- Chicken
- Remove the chicken from the fridge.
- Heat 3 tablespoons of oil in a large pan. Add in the chicken. Cook for 2 minutes.
- Add in 450ml of water. Cover and cook 10 minutes. Adjust the salt. Drain the chicken on paper towel and save the chicken stock for later.
- In the same pan you fried the plantains, heat up the oil.
- Carefully fry the chicken until golden. Drain again on paper towel.
- DG
- In a large pan, heat up some oil. Add in the green onion, leek/onion and tomatoes. Cook 5 minutes until it starts to fold.
- Add in the carrots, bay leaf and pour all the stock, except for 2 tablespoons, and cook for 10 minutes, until the carrots are almost fully cooked. Adjust the salt.
- Add in the red and green pepper, the green beans. Cook for 5 minutes.
- Add in the chicken, plantains, rest of the stock, 1 tablespoon of oil. Adjust the salt, if needed. Stir and cook for 5-7 minutes on low.
