DG chicken is a culinary specialty from Cameroon that is very popular. Legend has it that "DG" means general manager because this meal is often made to receive personalities and important people. It is a very easy dish to cook but it takes time. Between the frying and the ingredients to cut, you will need enough time but in the end the DG always makes everyone "agree". It is a colorful, spicy, extremely delicious dish just like the chicken yassa from Senegal or the Ivorian chicken kedjenou …, you will surely enjoy yourself. In this article I show you how to make the best recipe, the original recipe, straight from Cameroon of DG chicken.
INGREDIENTS
- 10 plantains
- 1 chicken
- 4 carrots
- 2 onions
- 6 tomatoes
- 3 peppers (green, yellow, red)
- 1l of cooking oil
- 1 tbsp ground pepper
- 2 heads of garlic
- 1 Leek
- celery
- Basil
- 1 spoonful of ground pebe
- 1 tablespoon of ground pepper
- 1 spoonful of curry
- 1 bouquet garni (bay leaf and thyme)
- 2 Peppers
Total time
Preparation: 40 min Rest: 30 min Cooking: 2 hrs
PREPARATION
1
To begin, clean the chicken properly and cut it into small pieces;
2
Then season the chicken. For the seasoning, mix some of the onion, the peeled garlic, the base of the leek, a stalk of celery and a chilli pepper. Then put the chicken in a salad bowl and pour in half of the mixture. Add the curry, pepper, salt and mix. Cover the salad bowl with cling film and leave to marinate for 15 to 30 minutes in the refrigerator;
3
Peel your plantains and cut into rounds. Other people prefer DG chicken with ripe plantain, others with unripe plantain but I advise you to use half-ripe plantain, which is what was used to make the recipe in this article; At this stage you can cut your plantains into strips or any other shape of your choice, it all depends on you. However, the shape of your plantains and the shape of your cut carrots must be identical
4
Then clean and cut all your ingredients separately. Carrots in the shape of your plantains, peppers in large strips, tomatoes in large cubes, basil and celery finely, leek in cubes, onion in strips then set aside. If you wish you can also use green beans; ⇒ Your ingredients should not be cut very finely, from the plantain to the other ingredients, cut in a medium way at the risk of crushing them when stirring everything.
COOKING
1
To cook, start by taking the chicken out of the refrigerator and boil it without adding too much water for about twenty minutes, then drain using a colander and keep the chicken sauce that comes out;
2
In a deep fryer, pour oil and heat to frying oil temperature. Fry the plantains properly so that they are golden and very dry. Set aside;
3
After frying the plantains, fry the chicken with the same oil but first, you should let the oil heat properly before adding the chicken pieces;
4
After frying, feel happy because you have passed the most difficult step. In a saucepan pour oil and let it heat, brown the shallots, then add the tomatoes and let it cook for a few minutes;
5
Then add the carrots and green beans and cook for 5 minutes;
6
Add the second part of the initial mixture, the pepper, the pépé, the bouquet garni, ground slices, 1 remaining chili pepper, the chopped peppers, 2 ladles of chicken juice and the salt. You can add the stock cube if you like, stir and simmer for 5 minutes. Let the preparation cook well and the oil rise from the bottom of the pan then add the chopped celery and basil;
7
Finally, pour in the chicken and fried plantains, then stir gently, simmer for 5 minutes and bring to a boil. Your DG is ready, serve and eat hot 
If you are in Cameroon you can find this dish at the Domaine restaurant located in Douala Cameroon
Note:
Pèbè and rondelles are African spices that can enhance the taste of sauces, grills and others. Pèbè is also called false nutmeg, it looks like nutmeg when you remove its skin. The rondelle looks like small peanuts. These two spices have a very pronounced taste, which is why they are used in a very subtle way.
