Poulet DG: the Cameroonian ‘Director General’ chicken recipe

Born in 1980s Douala, Poulet DG (“Director General”) was the dish served to big bosses: firm chicken, fried ripe plantains, sautéed vegetables and a short, ginger-scented sauce. Today it is the star of restaurants and grand family tables. Here is how to nail it.

Ingredients (serves 6)

• 1 large firm chicken (1.8–2 kg), cut into pieces
• 4 well-ripened plantains
• 3 carrots, 200 g green beans, 1 green pepper, 1 red pepper
• 4 fresh tomatoes, 2 onions, 4 garlic cloves, fresh ginger
• Parsley, celery, leek (the Cameroonian “bouquet”)
• Frying oil, salt, white pepper, chilli to taste

Method (1 h 15)

1. The chicken: season the pieces (garlic, ginger, salt, pepper), brown them in hot oil, then set aside. A firm chicken then needs about 20 min of simmering to tenderise.
2. The plantains: cut into thick diagonal slices and fry until golden. Drain on kitchen paper.
3. The vegetables: blanch carrots and beans for 5 min; slice peppers and onions.
4. The sauce: sweat onion, garlic and ginger, then add the crushed tomatoes with the chopped bouquet. Add a glass of stock, return the chicken, simmer 15–20 min.
5. Assembly: add the vegetables then the fried plantains, fold gently for 5 min — the plantains should soak up the sauce without falling apart. Serve piping hot.

The secrets of a great DG

• Firm chicken, not over-tender industrial broiler: the texture makes the dish.
• Plantains ripe but not black: sweet, and they hold up to frying.
• A short sauce: DG is not a stew — everything should be coated, not drowned.

Frequently asked questions

Why “Poulet DG”?

Because this rich dish was originally reserved for “Directors General” — the prestigious patrons of 1980s Douala restaurants.

Which chicken should I use?

A firm chicken (free-range or spent layer) for the bite; failing that, a large broiler, reducing the simmering time.

Can it be made ahead?

Yes, but add the fried plantains at the last moment so they stay golden.

Read also

Try another Cameroonian classic: Ndolé with shrimp and beef. Want to sell your free-range chickens? Post on Jangolo.