Actually I have been wanting to make this dish for the longest and now I have. I am now going to tell you how I made this dish. This dish is from Cameroon. I have a friend who is Cameroonian and she just published a children’s book. I have different versions of DG chicken posted in my pinterest. I want to see on how it is made and I said humm I can do this.
I started out with adding 1/4 cup of oil of either red palm, olive, avocado, canola, corn, peanut, grapeseed, sunflower or safflower. I let it get hot and I sliced 2 plantain. They can be green or yellow. These get fried on high heat then removed and drained on a plate lined with paper towel. They should be golden brown.
These were unseasoned and so was 1 whole chicken I used. I washed the chicken and added more of the oil of choice so I can cook the chicken and this was on low heat for 20 minutes. I checked again and cooked for another 20 minutes. However I didn’t put water in the pot at all that its own liquid had formed from cooking the chicken.
In a blender I added 1 tomato, 1 onion or shallot, or 4 green onions, 2 cloves of garlic, 1 small piece of ginger peeled, 1/4 cup of water for ease of blending and pureed it and then added this to the chicken. I added the fried plantain back to the pot with the chicken this time and the tomato mix puree, 1 bell pepper of any color sliced, 2 handfuls of baby carrots or 2 big carrots jullienned and or I cup of fresh or frozen green beans cut,
the seasonings are 1 pinch of crayfish ground in mortar and pestle, 1 bullion cube crumbled, 3 dashes of maggi or knorr aroma, 1 pinch each of country onion, red chili powder, thyme, white pepper , parsley. Cook for another 20 minutes on low heat. This will now season the lovely chicken and plantains in this pot.
Plus you have a nice sauce to put over rice if you choose. We loved it so very much in our house and I hope you will find it enjoyable in your house as well.
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