Poulet DG de Douala ("Directeur Général" Crispy Chicken with Fried Ripe Plantains & Vegetable Ragout) – Authentic Cameroon Recipe
Cameroon’s most famous celebratory skillet dish uniting crispy chicken, sweet golden plantains, and aromatic vegetables.
- Country of Origin
- 🇨🇲 Cameroon (Central Africa, Africa)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Golden pan-seared chicken thighs, Sweet fried ripe plantain coins, Julienned carrots, Fresh ginger, 6 cloves garlic
Ingredients for Poulet DG de Douala ("Directeur Général" Crispy Chicken with Fried Ripe Plantains & Vegetable Ragout) (4 Servings)
- 1.25 lbs (or 2.5 cups) golden pan-seared chicken thighs, prepped into bite-sized pieces
- 1.5 cups sweet fried ripe plantain coins, washed and trimmed
- 1 cup julienned carrots
- 1 medium onion and 3 cloves garlic, finely minced with fresh ginger
- 1.5 tbsp traditional Cameroon seasoning (6 cloves garlic, white pepper, celery leaf, parsley, rich tomato-herb sauce)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and fresh ginger for 2–3 minutes until softened and fragrant.
- Add golden pan-seared chicken thighs and sweet fried ripe plantain coins along with 6 cloves garlic, white pepper, celery leaf, parsley, rich tomato-herb sauce, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with julienned carrots and serve straight from the skillet.