Poulet DG Recipe: How to Make Cameroon’s Classic Chicken Dish

Cameroonian Poulet DG, also called “Chicken Directeur Général” or “CEO Chicken,” pairs ripe plantains and chicken in a rich tomato sauce for an impressive, flavorful dish ideal for guests or special occasions.

This recipe walks you through every step, from preparing the spice blend to finishing the pot so you can recreate this beloved Cameroonian classic at home.

Poulet DG, chicken and plantains Central African Dinner

When a relative from abroad visited, I wanted to serve something that truly captured Cameroonian hospitality. I made Poulet DG and he loved it — it’s the kind of dish that wins hearts at first bite.

Poulet DG is unmistakable: tender, well-seasoned chicken and golden fried plantains tucked into a fragrant tomato sauce with colorful vegetables. It’s visually appealing and deeply satisfying.

The name Poulet DG comes from French: poulet means chicken and DG stands for Directeur Général, the equivalent of CEO or managing director. Historically, this dish was often served to the upper class in Cameroon because it combines two prized elements — fried ripe plantains and chicken — resulting in a special, celebratory meal. The plantains and chicken mingle in a tomato-based sauce and are finished with vegetables like carrots, green beans and bell peppers, giving the dish both great taste and attractive color.

Chicken is one of my favorite proteins in many preparations — from peppered gizzards and chicken rolls to roasted chicken and rice with chicken. Poulet DG elevates that love: the chicken simmers in aromatic flavors, the plantains add sweet contrast, and the vegetables lend freshness and crunch.

There’s also a video demonstrating the full process if you prefer a visual guide.

Please continue for step-by-step photos and the printable recipe below.

If you’re watching calories, you can adapt the dish: use unripe (green) plantains for a firmer texture and oven-grill the chicken instead of deep-frying. I often grill my chicken in the oven for a healthier finish.

Ingredients

Here are the main ingredients you’ll need for Poulet DG:

4 large ripe plantains (firm, not overripe)
1 whole chicken (about 2–2.5 kg) or use thighs/drumsticks if preferred
8 medium tomatoes, blended
1 onion, chopped (half used in the spice blend)
8 garlic cloves
1 inch ginger, peeled and chopped
1 celery stalk, roughly chopped
3 stems green onions
8 stems parsley or cilantro
2 medium carrots (or 1 large)
Handful of green beans
1 bell pepper (or a quarter of several colored peppers for variety)
1 habanero pepper (optional)
4 small seasoning cubes (Maggi)
1/2 teaspoon ground white pepper
1 teaspoon salt
2 cups vegetable oil (for frying)

Brown plantains with peppers on a counter.

Whole chicken on a wooden cutting board.

Bowls of ingredients including tomatoes, garlic, and ginger.

Carrots, green beans, and other produce on a wooden cutting board.

How to Make Delicious Poulet DG

1. Make the spice blend: combine garlic, ginger, celery, parsley (or cilantro), optional hot pepper and half the onion in a blender with about 1/2 cup water. Blend to a paste.

2. Prepare the chicken: rinse, pat dry and cut the chicken into pieces. Place in a pot, add about 3/4 of the spice blend, 2 seasoning cubes, 1/2 teaspoon white pepper, 1 teaspoon salt and 1 cup water. Cover and simmer on medium-high for about 20 minutes until cooked through. Reserve the stock.

Oven grilled chicken in a lined baking dish.

3. Finish the chicken: remove the pieces from the stock and place them on a foil-lined baking tray brushed with oil. Grill in a preheated oven at 400°F (about 200°C) for 10–15 minutes until golden. Alternatively, deep-fry until crisp if you prefer.

4. Fry the plantains: while the chicken cooks, heat oil in a separate pot. Slice plantains (rounds or your preferred shape) and deep-fry until golden brown. Drain on paper towels.

5. Make the tomato sauce: remove most of the frying oil from the plantain pot, leaving a couple of tablespoons. Heat remaining oil, sauté the rest of the chopped onions briefly, then add the blended tomatoes. Cook until the acidity dissipates.

Wooden spoon stirring a pan with tomatoes.

6. Add flavors: stir in the remaining spice blend and cook for 2 minutes. Add the reserved chicken stock, remaining seasoning cubes and white pepper. Simmer briefly to combine the flavors.

Person stirring a Dutch oven of chicken.

7. Combine: add the grilled chicken to the sauce, then gently fold in the fried plantains. Add chopped carrots, green beans, bell pepper and green onions; stir carefully so the plantains don’t break down. If the mixture seems dry, add a tablespoon or two of water to moisten. Cook for about two minutes more to keep vegetables crisp, or a few extra minutes if you prefer softer vegetables.

Plantains in a red Dutch oven with chicken.

8. Serve warm: Poulet DG is best served hot. The rich tomato sauce pairs beautifully with boiled rice, and a chilled glass of juice or beverage makes a nice accompaniment.

Colorful chopped vegetables on a wooden cutting board.

Colorful vegetables in a Dutch oven with chicken.

Enjoy your Poulet DG with friends and family. The combination of seasoned chicken, sweet plantain and fresh vegetables creates a memorable, celebratory meal.

If you try this recipe, feel free to rate it — your feedback helps others discover it. Bon appétit!

Poulet DG

Poulet DG (Directeur Général) literally means “chicken CEO.” Traditionally served to high-ranking officials in Cameroon, it’s a one-pot dish that combines chicken and plantains in a flavorful tomato sauce — savory, sweet and full of color.

Prep: 20

Cook: 1

Total: 1 20

Servings: 6 servings

Ingredients

4 large ripe plantains — not too soft
1 onion — chopped
1 whole chicken (about 2–2.5 kg)
8 medium tomatoes — blended
1 inch ginger — peeled and chopped
8 garlic cloves — peeled
1/2 teaspoon ground white pepper
4 small seasoning cubes (Maggi)
1 celery stalk — roughly chopped
3 stems green onions
8 stems parsley or cilantro
2 medium carrots — sliced
Handful of green beans
1 bell pepper — sliced (or quartered colored peppers)
2 cups vegetable oil (for frying)
1 teaspoon salt
1 habanero pepper (optional)

Instructions

Make the spice blend: combine garlic, ginger, celery, parsley (or cilantro), optional hot pepper and half the onion with 1/2 cup water in a blender. Blend to a paste.
Rinse and cut the chicken. Place in a pot with 3/4 of the spice blend, 2 seasoning cubes, 1/2 teaspoon white pepper, 1 teaspoon salt and 1 cup water. Cover and cook on medium-high for 20 minutes until done. Reserve the stock.
While the chicken cooks, heat oil in another pot and deep-fry plantain slices until golden brown. Drain on paper towels.
Remove the cooked chicken from the stock and place on a foil-lined tray brushed with oil. Grill at 400°F (200°C) for about 15 minutes until golden brown, or deep-fry for a crisp finish.
Discard most frying oil, leaving a tablespoon or two. Heat this oil, sauté the remaining onions, then add the blended tomatoes and cook until the sauce loses its raw acidity.
Stir in the remaining spice blend and cook 2 minutes. Add reserved chicken stock, remaining seasoning cubes and white pepper. Simmer briefly.
Add the grilled chicken to the sauce, fold in fried plantains, then add chopped carrots, green beans, bell pepper and green onions. Stir gently to avoid mashing plantains. If dry, add a couple of tablespoons of water. Cook 2 more minutes (or longer if you prefer softer vegetables).
Serve warm with rice or enjoy on its own. A chilled beverage pairs nicely.

Notes

Some cooks use green (unripe) plantains for a firmer texture. Use whichever you prefer.

Nutrition (per serving, approximate)

Calories: 1091 kcal | Carbohydrates: 52 g | Protein: 28 g | Fat: 89 g

Additional Info

Course: Main Course | Cuisine: Cameroonian