1 chicken cut into pieces
6 plantain plantains
1 celery branch
1 red onion
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
Seeds of djansan (optional)
Grape seed (optional)
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)
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.