Chicken DG (Poulet DG)

Submitted by:
Katia Nchimi, Yaoundé, Cameroon

Image Source: Author


1 chicken
12 yellowish plantains (plantain-bananas)
12 big tomatoes
4 onions
3 carrots
1 hand of garlic
3 ginger cuts
3 green peppers
2 green onions
3 celeri
1 litre of vegetable oil

1. 2 onions, the garlic, ginger, green onions, celeri are first grinded in a mixer to obtain the "green spices" mixture.

2. Carrots and green peppers are sliced into spherical (carrots) and square (green peppers) pieces.

3. The chicken is cut into small pieces, put into a pot and 3/4 of the green spices mixture is added before boiling for 15 minutes. Then the pieces are fried in the vegetable oil and kept.

4. Plantain's shells are removed and the flesh is sliced into 1 cm width-pieces. The pieces are fried and kept.

5. Tomato is added to the green spices left and grinded.

6. The two onions let are sliced and fried in 4 spoons of oil with salt and thyme. Then the grinded tomato is added and the mixture is cooked for 30 minutes.

7. Chicken, plantain, carrots and green peppers are added in that order.

Poulet DG is ready!


Poulet DG where DG stands for Director General! It is a luxury meal offered to important guests.
I have learnt it from my mother in Cameroon, 20 years ago. She used to cook it for special occasions like birthdays or Christmas.

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