Poulet DG- Cameroon

My Other Half reminded me that we did in fact do a dish from Cameroon for the Olympic Food Challenge.
There were a lot of dishes that we prepared during that challenge that we make again from time to time.

Poulet DG (DG, stands for Director General) is another one that is going onto this list. We have already had it twice this week.
During my research into this dish I found out that it gets it’s name from the fact that it is popular with the middle classes in Cameroon. The dish is basically all cooked in one pot, with Chicken and plantain being the main components.


The end result is a colourful yet simple dish, the recipe that I adapted from a few I found online is below:

Serves four

  • 2 Chicken legs quartered
  • 100g plain flour
  • Salt and pepper to season
  • 2 tablespoons Oil
  • Large onion cut in thick slices
  • 3 carrots, sliced
  • Chicken stock cube
  • 2 red peppers slices lengthways
  • 4 Tomatoes chopped
  • 3 plantains


Season the flour and coat the chicken pieces.

Place the oil in a shallow pan and cook the chicken until it is browned.

Place the chicken on a baking tray and put in the oven at 200C until cooked. This took about 30 minutes, they were pretty big pieces.

Add the onions and carrots to the pan that had the chicken (make sure you leave the oil in the pan) and cooked until the onions are soft.

Add the peppers and stock cube and cook for 10 minutes, add a little water if the vegetables are sticking to the pan.
Add the tomatoes and 150ml of water, bring this down to a simmer.

Peel and cut the plantain into circles.

In a separate pan with a little oil fry the plantain until golden brown.

Add this and the chicken to the vegetables and stir to incorporate the ingredients.

Serve with rice.

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