mainCameroonian

Poulet Dg

Name: Poulet Dg
Prep time: 30 min
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Cameroonian
Ingredients: 1.4 kg Chicken (in pieces); 4 pieces Plantains (ripe but firm); 3 pieces Carrots; 200 g Green beans; 2 pieces Bell peppers; 2 pieces Onions; 3 pieces Tomatoes; 5 cloves Garlic; 30 g Ginger; 1 piece Scotch bonnet; 3 sprigs Thyme; 300 ml Oil for frying; To taste Salt and pepper

Poulet Dg is a classic Cameroonian main that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.

Carefully prepared featuring Chicken (in pieces), Plantains (ripe but firm), Carrots, Green beans, Bell peppers, Onions, Tomatoes, Garlic, Ginger, Scotch bonnet, Thyme, Oil for frying and Salt and pepper, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. The cooking process allows natural aromas to develop, ensuring each portion is both hearty and flavorful.

Serve hot alongside fresh bread, steamed grains, or a crisp seasonal salad for a well-rounded dining experience.

If you enjoy authentic Cameroonian cooking, be sure to also explore our recipe for Ají De Gallina.

Difficulty: easyPrep: 30 minCook: 45 minServes 5

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Ingredients

Chicken (in pieces)1.4 kg
Plantains (ripe but firm)4 pieces
Carrots3 pieces
Green beans200 g
Bell peppers2 pieces
Onions2 pieces
Tomatoes3 pieces
Garlic5 cloves
Ginger30 g
Scotch bonnet1 piece
Thyme3 sprigs
Oil for frying300 ml
Salt and pepperTo taste

Step-by-Step Instructions

6 steps

Interactive Cook Mode: Click any step or circle to check it off as you cook.

Step 1🥣 Marinate

Marinate the chicken in crushed garlic, ginger, thyme, salt and pepper for half an hour.

Step 2🍳 Fry

Fry the chicken in oil until browned all over and lift it out.

Step 3🍳 Fry

Cut the plantain into large pieces and fry it in the same oil, to caramelised edges.

Step 4🍳 Fry

Pour off most of the oil and fry the onion, tomatoes and pepper until soft.

Step 5

Return the chicken, add the carrot, beans and the whole scotch bonnet, pour in a cup of water and stew twenty minutes.

Step 6✨ Serve

Remove the chilli, fold in the plantain and warm it three minutes. Serve at once.

👨‍🍳 Chef's Culinary Notes

Cultural Heritage

Poulet Dg carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.

Dietary Substitutions

For a richer sauce, replace a portion of the water with homemade bone broth, vegetable stock, or a splash of dry wine or red wine vinegar to cut through richness.

Chef Technique Tips

Take the time to thoroughly sear and brown chicken (in pieces) in batches before adding the braising liquid. The caramelized fond deposited on the bottom of the pot dissolves into the stew, providing depth and body that cannot be rushed.

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