This post is sponsored by Sympli Natural Nigeria in association with the Venus Processing and Packaging Company Limited. All opinions are my own. #symplinaturalnigeria #sympliripeplantain #symplipouletdg
Who runs my culinary world? It’s Sympli Poulet DG! Poulet DG should be every Africans favorite meal! Like seriously! This dish is bursting with all kinds of delicious goodness guys. It is made by stewing fried chicken and Sympli ripe plantain in a heavily spiced tomato sauce with lots of vegetables. It’s a dish for bosses! Watch how it is made below:
I grew up rearing chicken. There were times, we had more than 1000 chicken in the poultry. This made access to chicken very cheap & easy. We ate chicken A LOT. We made poulet yassa, suya peppered chicken, oven-fried rice you name it. In fact, chicken even made its way into in okra soup. But the best time I enjoyed chicken was when mum used an old layer (a female chicken that lays eggs) to make Poulet DG. It’s the kind of meal that could make you refuse to wash your hands just because you want that delicious taste to linger long enough for you to lick your fingers VERY SLOWLY (drooling).
What does Poulet D.G. mean?
First things first, Poulet is the French word for chicken and D.G. is the abbreviation for the French word Directeur Général which translates to General Director. You get? Okay great! Second, Poulet DG. is a typical ragout or mélange (mixture) of well-seasoned chicken, vegetables and ripe fried plantains cooked in a thick tomato sauce. Sympli poulet DG. is the KING of the DG’s – literally! I use Sympli ripe plantains that have been freshly frozen to make this recipe. It’s easy peasy, you can make it quickly!
A dish for the ‘Oga’ (madams) on top!
In Cameroon, it was a dish reserved for the big boss – Directeur Générale – (from which its name is derived), for the ‘Oga on top’ (lol), the upper-class citizen, people with financial power, those who run things, like they say in Cameroon. Ha!
How is Poulet DG. prepared?
Basically, Poulet DG., chicken is ‘heavily’ marinated with a myriad of ingredients, and stir-fried with tomatoes, onions and pepper (habanero aka ata rodo). Plantain preferably not over-ripe is deep-fried and added to the stir-fry to add some sweetness to this savory delight.
Easy peasy, you can make it quickly!
These days, I use Sympli products to facilitate my life in the kitchen. If you don’t know what the heck I am talking about, read more about these freshly frozen Authentic African foods here. This recipe calls for one packet of Sympli ripe plantain which has already been peeled, cut and frozen. And the good news is, you do not have to thaw before frying. Win!
5 reasons why you should use Sympli ripe plantain fries
- This product is freshly frozen, thus all nutrients are in tack!
- You do not have to peel, or slice plantain! No kidding!!!!
- You can fry your plantain from frozen. Trust me on this one!
- It’s time-saving, just open and fry et viola!
- No peeling, no slicing! I know, I said that before! 😀
Now that the festive season is around the corner, you just might want to save this recipe so that you can wow your guest. Great right? I know!!! So without further ado, let’s get cooking. If you try this recipe, I would sincerely love your feedback in the comments area below. You can also twit, Facebook or Instagram me a picture because as always, I love to see your own creation.Have another recipe for chicken? Please share!
Enjoy your poulet DG like the boss that you are with some freshly made zobonaid.
Happy and healthy cooking xoxo
- 1 packet Sympli ripe plantain slices
- A pinch of salt
- 2 large onions
- 2 celery stalks
- 8 garlic cloves
- 1 thumb-size ginger
- 1 tbsp.white pepper
- 2 African nutmeg/ehuru/pebe seeds, peeled
- 1 tbsp Njangsang/Akpi
- 1/2 cup water, for blending
- Salt and seasoning to taste
- Habanero/scotch bonnet peppers (optional)
- 6 large ripe tomatoes, deseeded and chopped
- 1 large onion, chopped
- 1 cup spring/green onions, chopped
- 1 cup green beans, chopped
- 1 cup green, red and yellow bell peppers each, deseeded and chopped
- 1 cup carrots, cut into coins
- 1/4 cup oil
- Salt and seasoning
- 2 liters of vegetable oil
- Blend all ingredients as listed above into a fine paste and mix with chicken cut into bite-sizes. Season with salt and chicken bouillon seasoning for added chicken flavor. Make sure you are using natural seasoning without any taste enhancers.
- Cover marinated chicken and allow it to season overnight - preferably - or for at least 2 hours in the fridge.
- Since the Sympli ripe plantain has already been peeled and sliced, all you have to do is heat oil and fry from frozen till golden brown. Then drain excess oil and set aside.
- Now par-boil your chicken. That is, cook chicken until it is half-cooked, strain and deep fry in the same oil you fried the plantain in. This will add a sweet note to this spicy chicken which you will most definitely enjoy. Set chicken aside to cool.
- Add 1/4 cup of oil into a deep pot or skillet. Add chopped onions and stir-ry till transluscent. Now add green onions and tomatoes. Fry untill excess water dries out and you are left with a thick tomato stew. Season with salt and seasoning.
- Now add your green beans and sauté for a minute as this take longer to cook. Make sure you do not cook your veggies longer than required in order to retain nutrients.
- Add your carrots, and bell peppers and simmer for another minute.
- Last but not least, add chicken and fried plantain. Stir well. Reduce the heat and simmer for 5 minutes and your Poulet DG. is ready.
- Enjoy like a boss with a side of cold Zobonaid.