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Chicken DG Recipe from Cameroon



Ingredients :

1 chicken cut into pieces
6 plantain plantains
1 onion
1 celery branch
1 red onion
2 tomatoes
4 carrots
1 green pepper
1 red pepper
1 yellow pepper
1 can of green beans
1 bouquet garni (thyme and laurel)
1/2 bouquet of chives
1/2 bunch of flat parsley
6 garlic cloves
1 piece of 5 cm ginger
Neutral oil
Chilli (optional)
Seeds of djansan (optional)
Grape seed (optional)


Preparation :

Cook a chicken cut into pieces in boiling salted water with an onion, a carrot, a celery stalk with its leaves, a bouquet garni, salt and pepper.

Drain the pieces, dry them (in absorbent paper) and fry them and set aside.

Peel then cut into rings (not too thin, the sections should have a thickness of about 1.5 cm) 6 plantain. Fry them in hot oil. Remove from the frying bath when they have a beautiful golden brown color, and reserve them.      

In a large pot, sear in hot oil and in this order:
1 large red onion
2 tomatoes, cut into medium quarters
3 carrots, sliced
3 peppers, 1 of each color (red, yellow and green) in reference to the colors of the Cameroonian flag,
cut into small pieces
Green beans (canned), halved
Celery leaves, roughly chiselled
Chive stems, roughly chiselled
Flat parsley, chiselled
6 garlic cloves, peeled and crushed
1 tablespoon paprika
1 teaspoon grated fresh ginger
Pepper (from Penja)
Chilli (optional)

For a truly Cameroonian flavor, add about thirty djansan seeds and 4 seeds of powdered pepe together

Leave on high heat, stirring for 5 minutes, then add 10 cl of tomato coulis and two cubes of chicken broth, cook over medium heat for ten minutes, then add the chicken and plantain. Stir gently and cook over low heat for another 10 minutes.

This dish may be accompanied by white rice.

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Spice Crusted Sweet Potato Wedges (Tested)





3 lb. sweet potatoes or yams, unpeeled, sliced into wedges

3 tbsp. oil

1 tbsp. sesame seeds, toasted

1 tbsp. nigella seeds (or poppy seeds)

1 tbsp. dried garlic flakes

1 tbsp. dried onion flakes

2 tsp. kosher salt

1 tsp. ground ginger

1 tsp. curry powder


Preheat the oven to 425.

Cut the sweet potatoes into wedges, about 6 to 8 per potato, depending on the size and shape of your potato. Put them into a large bowl and drizzle them with the oil.

Mix all the rest of the seeds and spices together in a small bowl. Toss this mixture over the potatoes and mix all together.

Spread on a baking sheet and bake for 25 to 30 minutes, turning once during the baking time.

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Lamb Souvlaki




Karen Mintzias 1 Leg of lamb; boned, cubed*

5 Baby lamb sweetbreads, opt.*

4 Baby lamb kidneys, opt. *

1/4 c Olive oil

Lemon’s juice 1/4 c Wine

1/4 ts Thyme

1/4 ts Oregano

1/4 ts Rosemary

1 Bay leaf; crushed

2 Garlic cloves; crushed

Freshly ground black pepper 8 Bay leaves; cut

Firm tomatoes (opt); 1/4’d Green peppers (opt); cubed Salt Oregano and lemon quarters *Note: Lamb meat(s) should be cut into cubes the size of walnuts. Place the lamb, sweetbreads, and kidney cubes in a large non-aluminum bowl. Make a marinade of the oil, lemon juice, wine, herbs, garlic, and pepper and pour over the meat. Marinate in the refrigerator, preferably overnight, or for at least 3 hours. Thread the meat on long skewers alternating the bay leaves with the tomatoes and peppers, if desired. Grill over hot coals or broil 6 inches from the heat, brushing with the remaining marinade and turning frequently. Season with salt and pepper, then remove the meat from the skewers to a warm platter and crush oregano over the top. Garnish with lemon quarters and serve hot.

Source :

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Spicy Falafels





  • 2 tablespoon sunflower or vegetable oil
  • 1 small onion, finely chopped
  • 1 garlic clove, crushed
  • 1 can KOO Chickpea, drained and rinsed
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • Handful parsley, chopped, or 1 tsp dried mixed herbs
  • 1 egg, beaten


Large pan, large mixing bowl, fork/potato masher


  1. Heat 1 tablespoon oil in a large pan, then fry the onion and garlic over a low heat for 5 minutes until softened.
  2. Add into a large mixing bowl with the chickpeas and spices then mash together with a fork or potato masher until the chickpeas are totally broken down.
  3. Stir in the parsley or dried herbs, with seasoning to taste. Add the egg then mash the mixture together with your hands.
  4. Mould the mix into 6 balls and flatten into patties. Heat the remaining oil in the pan, then fry the falafels on a medium heat for 3 minutes on each side, until golden brown and firm. Serve hot or cold with couscous, pitta bread or salad.
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