Where are all my Mangeurs???
Foodies in the house, show yourselves by raising your right hand! Y'all gonna love this one.
I am glad to present to you the first post under the theme - "CRAZY COMBINATIONS".
Honestly, this one is crazy delicious, it has all my favorite things in one meal 😋
Introducing the flavours and colours of Cameroon with this dish called "Poulet DG". In the spirit of Childish Gambino and FalztheBahdGuy, permit me to say "This is Cameroon".
The Green, the Red, The Yellow, the whole ensemble just speaks unity and I am pretty sure you can smell it already.
So briefly, let me explain the name of the meal. The phrase "Poulet DG" is French for "MD's Chicken". This is because years ago, this dish was only served to high class Camerounians such as; top government officials, top company CEO's and executives as well as very rich business men. Today, however, you can make this meal in the comfort of your home and with less than N2,000.
Find below the list of ingredients for a serving of 4 people (2 small pieces of chicken each);
- Half a kilo of chicken and 1 cup of chicken stock (This typically costs N500)
- Vegetable oil
- Seasoning (I used spicity Fried Rice Spice and Knorr Chicken)
- Salt
- Curry
- 2 table spoons of granulated sugar (optional)
- Mixed veggies (Green, red and yellow bell peppers, carrots, runner beans and sweet corn). You can buy these individually and cut them up yourself but I got a precut mix from @egoskitchen for just N800. The full zip lock for the mix with sweet corn costs N1,400 so I got half and it was more than enough. It saves me prep time and her veggies are always fresh.
- 3 Table spoons of freshly ground garlic and ginger mix (GG mix)
- Tomatoes - N200 and pepper (rodo - N50, bawa - N50 and tatase - N100 please don't ask for me the English names... I don't know)
- Two medium size onions
- 3-4 fingers of ripe medium sized plantain (This should cost N200)
To start with, ensure all your preps are done. Roughly blend tomatoes, one of the onions and pepper (TOP) , puree your garlic and ginger too, slice your onions in circles or lengths, cut your plantains in any shape you like and cook your chicken.
* First, I cooked my chicken with 1 table spoon of the GG mix, knorr chicken, salt and chopped onions. After boiling them to tenderness, I slightly had them fried - I would have preferred to grill them but I don't have an oven yet. Then, I fried my plantains.
* Next, I boiled my tomatoes, onion and pepper till the water (juice) dried. In a bigger pot, I added in vegetable oil (the one I used to fry the chicken and plantain because not only am I saving oil but the flavours from the chicken and plantain are maximised). When the oil was hot, I threw in my onions and then another table spoon of the GG mix. I let these slighty fry till the onions became translucent. I then added my roughly blended TOP and let it fry properly till everywhere smelt nice. I added my chicken stock and a sachet of spicity fried rice spice. I tasted for salt because of the stock and the spicity seasoning and added a small pinch of salt.
* I then added my fried chickens and a cup of water since the mixture was already very thick. I let the mix cook together for about 10 minutes so the chicken could suck up some of that juice. #Booom when I opened the pot 10 minutes after. I don't need to tell you. You already know I was in Yaounde (lol).
* The fried plantains jumped in (I cut mine in circles). I let them cook together for like 3 minutes well so they could soften. Finally, I added in two spoons of granulated sugar and the veggie mix. I let it steam for about 3 minutes so the veggies could retain their pigment and then I stirred for the last time and turned down the heat.
The essence of the sugar is to give the meal that distinguishing sweet-sour taste just in case the ripe plantains don't cut it.
You can enjoy this meal with white rice, noodles, spaghetti, macaroni, boiled/fried yam/sweet or Irish Potatoes or any starch of your choice. I heard some people eat it with gaari and fufu 😸
DID YOU KNOW?
Including bell peppers in your meals will help you with beta carotene, Vitamin A and Vitamin C (especially the red ones). They are delicious, flavourful and not too spicy.