FoodieAtlas
Recipes around the World
Golden plantain slices crown a pile of tender chicken swimming in a deep red sauce fragrant with ginger and enriched by crayfish powder. Poulet DG—named for Cameroon's Directors General who enjoyed this at state dinners—represents Cameroonian sophistication blending simple local ingredients into elegant food. The dish combines influences from across Cameroon's diverse regions, using tomato-based sauces typical of West African cooking with the ginger and seafood flavors characteristic of the coastal areas. The crispy plantains provide textural contrast while adding subtle sweetness that complements the savory spiced chicken.
In a large pot, heat the vegetable oil over medium heat.
Add the chopped onion and minced garlic. Sauté until the onions are translucent.
Add the chicken pieces to the pot. Season with ground ginger, ground black pepper, ground paprika, ground crayfish, Maggi or seasoning cubes (if using), and salt.
Stir well to coat the chicken with the spices and cook until the chicken is browned on all sides.
Add the chopped tomatoes, bell pepper, and tomato paste to the pot.
Stir well and cook for about 5 minutes, allowing the tomatoes to break down and form a sauce.
Pour in the chicken broth or water, ensuring the chicken is covered.
Bring to a boil, then reduce the heat to low. Cover and simmer for about 30 minutes, or until the chicken is cooked through and tender.
While the chicken is cooking, heat a little oil in a separate pan and fry the plantain slices until golden brown and crispy. Set aside.
If using, stir in the green peas and cook for an additional 5 minutes.
Gently fold in the fried plantain slices.
Garnish with chopped fresh parsley or cilantro if desired.
Poulet DG is named after Cameroon's Directors General, the high-ranking government officials who favored this elegant dish. Restaurants and home cooks began naming it "DG" because the title came to represent sophistication and status, and the dish became associated with special occasions and important celebrations.
Ground dried crayfish or shrimp adds umami depth and a distinctive West African flavor profile to the sauce. It's essential to poulet DG's character, providing the seafood note that distinguishes it from ordinary chicken stew. Maggi cubes amplify this savory quality further.
Frying plantains in a separate pan ensures they stay crispy and don't become soggy from the braise sauce. Adding them at the last moment keeps their contrast of textures—golden crispy exterior and soft creamy interior—which is essential to the dish's appeal.
Yes, beef, pork, or fish all work well with the poulet DG sauce and preparation method. The sauce and technique are flexible, though chicken remains traditional and is preferred for its ability to absorb the spice flavors while cooking.
White rice is most common, absorbing the rich sauce. Fufu, cassava, or additional plantains work equally well. The green peas and vegetables in the dish itself make it fairly complete, though a simple green salad provides freshness to balance the richness.