Poulet DG (Directeur Général): A Step-by-Step Guide to Cameroon’s Exquisite Chicken and Plantain Dish

Poulet Directeur Général, commonly known as Poulet DG, is a distinguished dish originating from Cameroon. This sumptuous meal combines tender chicken pieces with ripe plantains and a medley of vibrant vegetables, all simmered in a richly seasoned tomato-based sauce. Initially reserved for high-ranking officials and special occasions, Poulet DG has transcended its elite beginnings to become a beloved staple in Cameroonian households and African restaurants worldwide.

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Table of Contents

1. Origins and Cultural Significance
2. Essential Ingredients
3. Step-by-Step Preparation
4. Cooking Tips and Variations
5. Serving Suggestions
6. Frequently Asked Questions
7. Conclusion

Origins and Cultural Significance

The term “Poulet Directeur Général” translates to “General Manager’s Chicken,” reflecting its prestigious status in Cameroonian cuisine. Conceived in the 1980s in Douala, Cameroon’s largest city, this dish was initially exclusive to the upper echelons of society. Over time, its delectable taste and elegant presentation have made it accessible and cherished by a broader audience.

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Essential Ingredients

To recreate an authentic Poulet DG that serves 4 to 6 people, gather the following components:

Main Ingredients

• Chicken: 1.5 kg (approximately 3.3 lbs) of whole chicken, cut into serving pieces or use bone-in chicken thighs and drumsticks for richer flavor.
• Ripe Plantains: 4 large, peeled and cut into thick slices.
• Vegetable Oil: For frying plantains and sautéing ingredients.

Vegetables

• Onions: 2 medium, finely chopped.
• Bell Peppers: 1 red and 1 green, diced.
• Carrots: 2 medium, sliced.
• Green Beans: 150 grams (approximately 5.3 oz), trimmed and cut.
• Tomatoes: 3 large, chopped or 400 grams (14 oz) of canned diced tomatoes.
• Garlic: 3 cloves, minced.
• Ginger: 1 tablespoon, freshly grated.
• Scotch Bonnet Pepper: 1, deseeded and finely chopped (optional, for heat).

Seasonings and Herbs

• Thyme: 1 teaspoon dried or 1 tablespoon fresh.
• Bay Leaves: 2.
• Bouillon Cubes: 2 (preferably chicken-flavored).
• Salt and Black Pepper: To taste.
• Parsley or Basil: Fresh, chopped, for garnish.

Liquids

• Chicken Stock or Water: 1 cup (240 ml).

Step-by-Step Preparation

1. Preparing the Chicken

• Marinate: Season the chicken pieces with salt, black pepper, half of the minced garlic, and grated ginger. Let it marinate for at least 30 minutes to absorb the flavors.
• Brown the Chicken: In a large skillet or pot, heat 2 tablespoons of vegetable oil over medium-high heat. Sear the chicken pieces until golden brown on all sides. This process locks in the juices and enhances the flavor. Once browned, remove the chicken and set aside.

2. Preparing the Plantains

• Fry the Plantains: Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Fry the plantain slices until golden brown, then drain on paper towels. Set aside.

3. Sautéing the Vegetables

• Sauté Aromatics: In the same skillet used for the chicken, add a bit more oil if necessary. Sauté the chopped onions until translucent, then add the remaining garlic, ginger, and Scotch bonnet pepper (if using). Cook for an additional 2 minutes.
• Add Vegetables: Incorporate the diced bell peppers, carrots, and green beans. Sauté for about 5 minutes until they begin to soften.

4. Creating the Tomato Base

• Add Tomatoes: Stir in the chopped fresh tomatoes or canned diced tomatoes. Cook until the tomatoes break down and the mixture thickens, approximately 10 minutes.
• Season: Add thyme, bay leaves, crumbled bouillon cubes, and adjust salt and pepper to taste.

5. Combining All Components

• Return Chicken to the Pot: Place the browned chicken pieces back into the skillet with the vegetable mixture. Pour in the chicken stock or water, ensuring the liquid partially covers the chicken.
• Simmer: Cover the pot and let it simmer over medium-low heat for about 20-25 minutes, or until the chicken is fully cooked and tender.
• Incorporate Plantains: Gently add the fried plantain slices into the pot, stirring carefully to avoid mashing them. Allow the dish to simmer for an additional 5 minutes to meld the flavors.

6. Final Touches

• Garnish: Sprinkle freshly chopped parsley or basil over the dish before serving to add a touch of color and freshness.

Cooking Tips and Variations

• Protein Alternatives: For a different twist, substitute chicken with fish or beef. Ensure the chosen protein is appropriately prepared to complement the dish.
• Vegetable Variations: Feel free to add or substitute vegetables based on availability and preference. Common additions include zucchini, peas, or mushrooms.