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Cameroonian Chicken Stew: Poulet DG

Cameroonian Chicken Stew: Poulet DG

Popular in Cameroon, poulet DG is a dish made of chicken, plantains, and vegetables that are all cooked together in a tasty tomato and pepper sauce. With a spicy kick, it's a filling, wonderful dinner.

The origins of the dish, which goes by the name "Poulet Directeur Général" or "Director-General Chicken" in English, are tied to the nation's history of French colonialism. It is thought that the extravagant and sumptuous quality of this meal, which is frequently served to dignitaries and on important occasions, is how it got its name.

A vast variety of ingredients and influences are incorporated into Cameroon's eclectic cuisine, creating a lively and unique cuisine. This diversity is embodied in Poulet DG, which combines native ingredients like plantains with French-inspired cooking methods like the use of tomatoes and spices. Poulet DG's reputation as a cherished and famous Cameroonian dish has grown over time as a result of this blending of tastes and traditions.

Preparation Time

50 minutes


1 whole chicken, cut into pieces

2 tablespoons vegetable oil

3 cloves garlic (minced)

1-inch piece of ginger (minced)

2 green bell peppers (diced)

2 tomatoes (diced)

2 red bell peppers (diced)

1 onion (chopped)

2 Scotch bonnet or habanero peppers (minced)

2 tablespoons tomato paste

1 teaspoon paprika

Salt and pepper 

2 tablespoons vegetable oil 

4 ripe plantains


  • Heat 2 tablespoons of vegetable oil in a large, deep pot over medium-high heat.
  • Add the onions and sauté until translucent.
  • Stir in the garlic and ginger, and cook for another minute until fragrant.
  • Add the chicken pieces and brown them on all sides.
  • Add the tomatoes, red and green bell peppers, and Scotch bonnet or habanero peppers to the pot and cook for about 7 minutes. 
  • Stir in the tomato paste, paprika, salt, and pepper. 
  • Reduce the heat to medium-low, cover the pot, and let the chicken simmer for about 25 minutes.
  • While the chicken is simmering, heat 2 tablespoons of vegetable oil in a separate frying pan over medium heat.
  • Fry the plantain slices until they are golden brown and caramelized on both sides. Remove them from the oil and drain on paper towels.
  • Once the chicken is cooked and the sauce has thickened, arrange the fried plantains on top of the chicken and sauce in the pot.
  • Serve!