Cuisine africaine4 August 2026

Poulet DG: Cameroon's "Director General" Dish — Recipe and Secrets

Poulet DG is Cameroon's ultimate celebration dish. Crispy chicken, fried plantain and colourful vegetables: the full recipe for this Cameroonian classic.

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Poulet DG is THE Cameroonian celebration dish. Its name "Directeur Général" (Managing Director) says it all: it's a dish made to impress!

What is poulet DG?

Poulet DG (Directeur Général) is a Cameroonian dish made of fried chicken pieces then simmered in a colourful vegetable tomato sauce, served with pieces of fried plantain. Its presentation is generous, colourful and flavourful — exactly the kind of meal a managing director deserves.

What sets poulet DG apart from other African chicken dishes: the double cooking (frying then simmering), the plantain-chicken-vegetable sauce combination, and above all the dish's festive, generous character. It's the dish for major occasions: christenings, weddings, end-of-year celebrations and family reunions.

Why is it called poulet DG?

There are several versions of this name's story. The most widespread: this dish appeared in upscale restaurants in Douala and Yaoundé in the 1980s-1990s, where "directeurs généraux" (senior company executives) came for lunch. This hearty meal, expensive to make and visually impressive, became their signature dish.

Whatever the real story, the name stuck, and poulet DG became a mainstream celebration dish for all Cameroonian families, including within the global diaspora.

The technique: double cooking

The secret to poulet DG lies in its double cooking. The chicken pieces are first fried until they get a nicely golden, crispy crust, then simmered in the vegetable sauce until tender all the way through and infused with flavour. The plantain, also fried separately, is added at the end to keep its slightly crispy texture.

The essential vegetables

A successful poulet DG must be colourful! Classic vegetables: bell peppers (red, green, yellow), sliced carrots, green beans, button mushrooms. For the sauce: fresh tomatoes, tomato paste, onions, garlic and celery. Seasoning: stock cube, salt, pepper, chilli to taste, thyme and bay leaf.