Poulet DG is a Cameroonian delicacy with a unique history. DG stands for Directeur Général , which means "Director General" in French. Therefore, Poulet DG often translated as "Chicken Director General"—a dish once considered a meal for high-ranking individuals such as CEOs, directors, and wealthy businesspeople.
In Cameroon, this dish was traditionally served primarily to wealthy guests. Due to its elaborate preparation and high-quality ingredients, it was a rare luxury for many ordinary people. It was often found in upscale restaurants or exclusive "circuses" where businesspeople, politicians, and other influential figures gathered. Having Poulet DG on the table was a sign of prosperity and refined taste.
Over time, however, the dish became increasingly popular and accessible to many households. Today, the ingredients are readily available everywhere, and modern kitchen appliances make preparation much easier.
One thing, however, has remained unchanged – its deliciousness . Chicken DG is a true feast for the senses! The vibrant colors of carrots, tomatoes, green beans, red and yellow bell peppers, and the golden-brown, crispy fried plantains make this dish a highlight not only in terms of taste but also visually. The perfect balance of sweet, savory, and spicy flavors invites you to savor every bite.
I still vividly remember my first encounter with Poulet DG. It was at a large family gathering, and when the steaming dish was served, all eyes were on it. The combination of tender chicken, succulent vegetables, and deliciously fried plantains was simply irresistible. Since then, it's been one of my absolute favorites – and today I'm sharing my personal recipe with you!
Have fun cooking and enjoying!
The whole thing is also available as a video
Et voilà! Bon appétit!
And as a download
Chicken DG | Cameroonian Chicken GD
Ingredients
For the green marinade (Magic Sauce origin)
- 100 small celery sticks
- 50 g leek
- 1 spring onion
- 1-2 parsley sprigs
- 15 g garlic cloves
- 15 g finger ginger
- 50 g green bell pepper
- 100 ml neutral oil (e.g. rapeseed oil)
- Salt
Special Cameroonian spices (also available as a ready-made spice mix)
- 15 g Djansang
- 15 9 Essèsè
- 2 g Bêpê
- 5 g Rondelles
- 3 g Penja white pepper
For the rest
- 6 light yellow plantains
- ½ liter of frying oil
- approx. 1 kg fresh chicken (whole or drumsticks)
- 100 ml cooking oil
- 1 yellow bell pepper
- 1 red bell pepper
- 4 large tomatoes (or 1 can of chopped tomatoes from a can)
- 200 g carrots
- 200 g bush beans
- 1 large onion
- 1 spring onion
- Salt
- 2-3 tablespoons green marinade
Instructions
Prepare the marinade and chicken:
- Clean all the marinade ingredients and purée them coarsely or finely as desired. Cut the cleaned chicken into the desired pieces.
- Optional: Let the chicken marinate for about an hour before cooking.
Cooking chicken:
- Place the chicken in a pot with the marinade, some salt and about 300 ml of water, stir well and cook for about 15 minutes.
- Alternatively: Bake the marinated chicken pieces directly in a preheated oven at 200 °C fan-assisted grill for about 30 minutes until golden brown on all sides, without pre-cooking.
Prepare side dishes:
- Peel the plantains, cut them into slices about 4 mm thick (round or oval), and deep-fry them in hot oil until golden brown. Set aside.
- Clean the bell peppers and cut them into any desired pieces, then set aside.
- Cut the tomatoes into small cubes and set aside
- Clean the bush beans and cut them into pieces about 2 cm long.
- Peel the carrots and cut them into slices about 2 mm thick (round or oval).
Pre-cook vegetables:
- Blanch bush beans and carrots together in boiling water for 2-3 minutes, then plunge them into ice water.
- Alternatively: Sauté the carrots and bush beans directly with the tomatoes later (add the carrots first, then the beans, making sure the vegetables remain crisp).
Combine the sauce and side dish:
- Sauté onions with salt in hot oil for 2 minutes. Add tomatoes and sauté for 10 minutes. Stir in carrots, then after about 3 minutes add beans, and after another 3 minutes (check for doneness), add bell peppers. Sauté for 5 minutes, stirring occasionally. Mix in baked chicken and fried plantains. Add meat juices and marinade to taste, and simmer for 5 minutes.
Season to taste & serve:
- Season to taste, prepare for serving, garnish with freshly sliced spring onions if desired, and enjoy hot!
