Central Africa · Main

Poulet DG (Plantain and Vegetable Braised Chicken)

Name: Poulet DG (Plantain and Vegetable Braised Chicken)
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4 servings
Cuisine: Cameroon
Ingredients: 1000 g whole hard chicken (poulet bicyclette / country fowl, cut into 8 bone-in portions); 4 whole ripe yellow plantains with black spots (sliced into 1.5 cm thick rounds); 250 ml refined peanut or sunflower oil (for frying); 2 whole medium carrots (sliced into thin diagonal batons); 100 g green beans (trimmed and cut in halves); 1 whole green bell pepper (julienned); 2 medium fresh plum tomatoes (deseeded and finely diced); 1 large red onion (thinly sliced); 4 cloves garlic (pureed); 20 g fresh ginger (grated); 5 g ground white Penja pepper (Piper nigrum from Penja valley); 5 g ground Pébè (Calabash nutmeg); 250 ml chicken broth or seasoned cooking liquor; fine salt, to taste

A vibrant stir-braise of golden fried ripe plantains, browned chicken, and crunchy garden vegetables in spiced aromatics.

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cameroonianpoulet-dgurban-classicbraised-chicken

The story

Created during the 1980s in the bustling urban kitchens of Yaoundé, Poulet DG (Directeur Général) was originally a status symbol cooked exclusively for high-ranking corporate directors and elite patrons. Over the decades, it has evolved into Cameroon's premier national classic for celebratory weekend dinners and milestone banquets. The technical secret lies in adding the twice-cooked ripe plantains only during the final minutes of reduction, allowing them to glaze with the spiced pan juices without losing structural integrity.

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