Poulet DG

Name: Poulet DG
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: Cameroonian
Ingredients: 1 whole chicken, cut into pieces; 4 ripe plantains, sliced; 4 large tomatoes, chopped; 2 red bell peppers, sliced; 2 green bell peppers, sliced; 2 large onions, sliced; 3 cloves garlic, minced; 1 carrot, julienned; 1 cup green beans, trimmed; 2 tbsp tomato paste; 1/2 cup vegetable oil; 1 tsp curry powder; 2 bouillon cubes; Salt and pepper to taste

Poulet DG (poo-LEH deh-ZHEH)

Director General's Chicken

⏱ Prep Time 1 hour

📈 Difficulty Medium

👥 Servings

🔥 Calories 522 kcal

A luxurious Cameroonian party dish of fried chicken pieces and ripe plantains tossed in a vibrant sauce of tomatoes, bell peppers, and fresh vegetables.

Nutrition & Info

Protein 32.0g

Carbs 40.0g

Fat 26.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Equipment Needed

deep frying pan large pot sharp knife

Presentation Guide

Vessel: large platter

Garnishes: fresh parsley, bell pepper strips

Accompaniments: fried plantain, cold drinks

Ingredients

1 whole chicken, cut into pieces
4 ripe plantains, sliced
4 large tomatoes, chopped
2 red bell peppers, sliced
2 green bell peppers, sliced
2 large onions, sliced
3 cloves garlic, minced
1 carrot, julienned
1 cup green beans, trimmed
2 tbsp tomato paste
1/2 cup vegetable oil
1 tsp curry powder
2 bouillon cubes
Salt and pepper to taste

Instructions

1
Season chicken with salt, garlic, curry powder, and bouillon. Marinate for 30 minutes.
2
Fry chicken pieces in oil until golden and cooked through. Set aside.
3
Fry plantain slices until golden and caramelized. Set aside.
4
In the same oil, sauté onions until translucent. Add tomato paste and fry 2 minutes.
5
Add chopped tomatoes, bell peppers, carrots, and green beans. Cook on medium heat for 15 minutes.
6
Return chicken and plantains to the pot, toss gently to coat in sauce. Simmer 5 minutes and serve hot.

💡

Did You Know?

Poulet DG got its name because only wealthy executives ("Directeurs Generaux") could originally afford to make it with a whole chicken and ripe plantains.

Chef's Notes

Equipment Tips

deep frying pan
large pot
sharp knife

Garnishing

fresh parsley, bell pepper strips

Accompaniments

fried plantain, cold drinks

The Story Behind Poulet DG

Poulet DG is a modern Cameroonian classic that emerged in the mid-20th century. The name reflects its association with upper-class dining, but it has become the quintessential Cameroonian party dish, served at every celebration from birthdays to national holidays.

🕐 Traditionally enjoyed celebrations, parties, sunday lunch 📜 Origins: Modern Cameroonian, mid-20th century

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