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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":438,"variations":440,"ingredients":450,"instructions":524,"pronunciation":551,"substitutions":552,"slug":565,"title":566,"shortTitle":567,"nativeName":568,"countrySlug":569,"region":570,"baseServings":571,"prepMinutes":572,"cookMinutes":573,"restMinutes":572,"difficulty":574,"course":575,"diet":577,"mainIngredients":581,"images":582,"keywords":592,"publishedAt":599,"updatedAt":599,"authorSlug":600,"summary":601,"localeSlug":565,"alternates":602},[394,397,400,403,406],{"answer":395,"question":396},"DG stands for Directeur Général, French for director-general or chief executive. The name is a joke about the cost of the dish: chicken plus ripe plantain plus imported vegetables plus enough oil to fry everything was, for a long time, a meal associated with people at the top of a company. The nickname stuck and is now used seriously on restaurant menus across Cameroon.","Why is it called Poulet DG?",{"answer":398,"question":399},"Yellow with substantial black patching, soft enough to dent under thumb pressure but not squashy. At that stage the starch has converted to sugar, so the slices caramelise on the outside and stay creamy inside. Green or pale yellow plantain will fry into dry, bland chips that contribute nothing to the dish.","How ripe should the plantains be?",{"answer":401,"question":402},"Yes. Toss the slices in a little oil and roast at 200C for about 25 minutes, turning once, until the edges are deep brown. They come out drier and less rich than fried, and you lose some of the caramelised crust, but it is a reasonable trade if you would rather not deep-fry. Do not skip the browning entirely.","Can I bake the plantain instead of frying it?",{"answer":404,"question":405},"Only mildly. One scotch bonnet across a dish serving four to six gives a warm background heat, and the sweetness of the plantain softens it further. It is usually served with a separate chilli sauce so anyone who wants real heat can add it themselves, which makes it a safe dish for guests with mixed tolerance.","Is Poulet DG spicy?",{"answer":407,"question":408},"Partly. Fry the chicken and make the sauce up to a day ahead and refrigerate them separately. On the day, reheat the sauce, fry the plantain fresh, blanch the vegetables and assemble at the last minute. The plantain is the only component that genuinely will not wait, so plan the timing around it.","Can I make it ahead for a party?",[410,411,412,413,414,415],"Plantains should be yellow with plenty of black patching and give slightly when squeezed. Green or barely yellow plantain fries dry and starchy and leaves the dish flat.","Fry the plantain in a single uncrowded layer and turn once. Crowding steams them soft, and soft plantain breaks apart when it meets the sauce.","Drain everything on a rack rather than paper towels so the fried surfaces stay crisp until assembly.","Cut the carrot and green beans on a bias into similar lengths — they should read as one component with the pepper strips, not as three separate garnishes.","Fold the plantain in at the very end, off direct heat, using a wide spoon and as few turns as possible.","If the sauce looks thin, reduce it before the chicken goes back in. Adding the fried pieces to a watery sauce softens them for nothing.","🍗","Poulet DG is chicken and ripe plantain, each fried separately until golden, then folded together in a bright tomato-and-pepper sauce with carrot, green beans and strips of sweet pepper. Nothing stews for long: everything is cooked to its own best texture first and combined at the last minute, so the plantain stays sweet and slightly caramelised at the edges, the vegetables keep a snap, and the chicken holds a crisp surface under the sauce. The taste is sweet-savoury and mildly spiced rather than fiery, closer to a warm-weather braise than to a heavy stew. The name is short for poulet Directeur Général — director-general chicken — an affectionate joke about a dish rich enough that only the boss was eating it.","Poulet DG is young by the standards of Cameroonian cooking, a restaurant and celebration dish that spread through Douala and Yaoundé over recent decades rather than a village recipe passed down for centuries. The name itself is the story. Chicken, in a country where meat was expensive and plantain was cheap, was already a marker of a good day; add fried plantain, imported vegetables and enough oil to fry everything twice, and you had a plate associated with people who had arrived — directors, ministers, anyone with a company car. Calling it Directeur Général was a wink, and the joke stuck so completely that the full phrase is now rarely said aloud.\n\nWhat makes it interesting technically is that it is assembled, not simmered. Most West and Central African stews get their character from long cooking in one pot, where every ingredient surrenders its texture to the sauce. Poulet DG does the opposite. The chicken is browned or deep-fried, the plantain fried to order, the vegetables barely cooked, and the sauce built separately to coat rather than to submerge. The result reads almost like a stir-fry in a region that does not stir-fry, which is exactly why it looks so good on a serving platter and why it became the dish caterers reach for at weddings and christenings.\n\nThere is no fixed version. Some cooks use whole jointed chicken, others use thighs alone. Some add mushrooms, some add leeks, and the argument over whether green beans belong is real. What is agreed on is the plantain, which must be genuinely ripe — yellow with black patches, not the firm green plantain used for savoury boiling. That ripeness is what supplies the sweetness the sauce plays against, and substituting an underripe plantain is the single most common way the dish is ruined outside Cameroon.","Best eaten the day it is made, because the plantain softens overnight. Leftovers keep 2 days refrigerated and reheat best in a wide pan over medium heat, uncovered, so the sauce tightens rather than steams. Microwaving turns the plantain pasty. Do not freeze the assembled dish; if you want a head start, fry and freeze the chicken alone, then make the sauce and fry fresh plantain on the day.",[421,422,423,424],"Fries each component separately so the plantain stays caramelised instead of dissolving into the sauce.","Marinates the chicken with ginger, garlic and thyme first, which seasons the meat rather than only the coating.","Uses a short, sharp sauce reduction so the vegetables keep their bite and colour.","Explains exactly how ripe the plantain must be, which is where most home versions go wrong.",[426,427,428,429],"Large frying pan or wok","Deep pan for frying plantain","Wire rack","Sharp knife",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"sodium":435,"protein":436,"calories":437,"estimated":8},37,58,7,21,960,41,720,[439],"Nothing, really — it is a complete plate. A green salad with a sharp vinaigrette on the side cuts the richness if you want one.",[441,444,447],{"name":442,"description":443},"Poulet DG aux champignons","Mushrooms fried separately and folded in with the vegetables, adding an earthy note that stands up well to the sweetness of the plantain.",{"name":445,"description":446},"Grilled version","The chicken marinated and grilled over charcoal instead of fried, then chopped into the sauce. Lighter, smokier, and a common home shortcut.",{"name":448,"description":449},"Poisson DG","The same treatment with thick fish steaks in place of chicken, fried firm and added at the end so they do not break up.",[451,457,462,467,471,475,478,483,487,492,495,499,502,505,509,512,515,519],{"qty":452,"ref":453,"name":454,"unit":455,"group":456},1,"chicken","bone-in chicken thighs and drumsticks","kg","For the chicken",{"qty":458,"ref":459,"name":460,"unit":461,"group":456},4,"garlic","garlic, grated","clove",{"qty":463,"ref":464,"name":465,"unit":466,"group":456},20,"ginger","fresh ginger, grated","g",{"qty":452,"ref":468,"name":469,"unit":470,"group":456},"thyme","dried thyme","tsp",{"qty":472,"ref":473,"name":474,"unit":470,"group":456},0.5,"white-pepper","white pepper",{"qty":476,"name":477,"unit":470,"group":456},1.5,"salt",{"qty":458,"ref":479,"name":480,"unit":481,"group":482},"plantain","very ripe plantains, in 1 cm diagonal slices","piece","For frying",{"qty":484,"name":485,"unit":486,"group":482,"noScale":8},500,"vegetable oil, for frying","ml",{"qty":488,"ref":489,"name":490,"unit":481,"group":491},2,"onion","onions, sliced","For the sauce",{"qty":458,"ref":493,"name":494,"unit":481,"group":491},"tomato","ripe tomatoes, blended",{"qty":488,"ref":496,"name":497,"unit":498,"group":491},"tomato-paste","tomato paste","tbsp",{"qty":488,"ref":500,"name":501,"unit":481,"group":491},"bell-pepper","bell peppers (red and green), in strips",{"qty":488,"ref":503,"name":504,"unit":481,"group":491},"carrot","carrots, in thin batons",{"qty":506,"ref":507,"name":508,"unit":466,"group":491},200,"green-beans","green beans, trimmed and halved",{"qty":452,"ref":510,"name":511,"unit":481,"group":491},"scotch-bonnet","scotch bonnet, finely chopped",{"qty":488,"ref":513,"name":514,"unit":481,"group":491},"bay-leaf","bay leaves",{"qty":516,"ref":517,"name":518,"unit":486,"group":491},250,"stock","chicken stock",{"qty":520,"ref":521,"name":522,"unit":498,"group":523},3,"parsley","flat-leaf parsley, chopped","To finish",[525,529,533,537,541,544,548],{"text":526,"title":527,"timerSeconds":528},"Rub the chicken pieces with the grated garlic and ginger, thyme, white pepper and salt. Cover and leave at room temperature for 30 minutes, or refrigerate up to overnight for a deeper seasoning.","Marinate the chicken",1800,{"tip":530,"text":531,"title":532},"Do not crowd the pan. Two roomy batches brown far better than one crammed one.","Heat 2 cm of oil in a deep pan over medium-high heat and fry the chicken in batches for about 8 minutes per batch, turning, until the skin is a deep even brown and firm to the touch rather than pale and soft. Drain on a rack; the pieces do not need to be cooked through yet.","Fry the chicken",{"tip":534,"text":535,"title":536},"They darken fast once the sugars start catching. Stay at the pan for this one.","In the same oil, fry the plantain slices in a single layer for 2 to 3 minutes a side, until the edges are burnished amber and the centres yield to a fork. Lift onto the rack and salt lightly while hot.","Fry the plantain",{"text":538,"title":539,"timerSeconds":540},"Drop the carrot batons into boiling salted water for 2 minutes, add the green beans for 1 minute more, then drain and run under cold water. They should still squeak against the teeth.","Blanch the vegetables",180,{"text":542,"title":543},"Pour off all but 3 tablespoons of the frying oil. Cook the sliced onions over medium heat for 6 minutes until soft and translucent, stir in the tomato paste and fry for 2 minutes until it turns brick red, then add the blended tomato, scotch bonnet and bay leaves.","Build the sauce",{"text":545,"title":546,"timerSeconds":547},"Simmer the sauce for 12 to 15 minutes, stirring occasionally, until it darkens, loses its raw tomato smell and the oil separates out at the edges. Pour in the stock, return the chicken, and simmer 10 minutes more until cooked through and the sauce clings to the pieces.","Reduce and return the chicken",900,{"text":549,"title":550},"Add the pepper strips, carrots and green beans and toss for 2 minutes so they warm through but keep their colour. Turn off the heat, fold in the fried plantain with two or three gentle turns of a wide spoon, and scatter over the parsley. Serve straight from the pan.","Fold everything together","poo-LEH day-ZHAY",[553,557,561],{"note":554,"swap":555,"original":556},"Neither is a real replacement. Banana turns to mush and is too sweet; sweet potato gives you the sweetness and body but none of the plantain's slight chew. Plantains are widely stocked in African, Caribbean and Latin American shops and ripen on the counter in a few days.","Firm, barely ripe banana in a pinch, or sweet potato batons","Ripe plantain",{"note":558,"swap":559,"original":560},"Scotch bonnet carries a fruity aroma alongside the heat, which is part of the dish. A generic chilli gives heat without perfume, so add a little sweet pepper to compensate.","Habanero, or half a red chilli plus a pinch of paprika","Scotch bonnet",{"note":562,"swap":563,"original":564},"Thighs are the most forgiving because they stay juicy through frying and reheating. Breast dries out and is not recommended unless cut into large chunks and added at the last moment.","A whole chicken jointed into 8 pieces, or drumsticks","Chicken thighs","poulet-dg","Poulet DG (Cameroonian Chicken with Fried Plantain)","Poulet DG","Poulet Directeur Général","cameroon","Littoral and Centre",5,30,45,"medium",[576],"main",[578,579,580],"dairy-free","gluten-free","halal-friendly",[453,479,503,507,493],[583,586,588,590],{"alt":584,"src":585},"Platter of poulet DG with browned chicken pieces, golden fried plantain, carrot batons and green beans in red sauce","\u002Fimages\u002Frecipes\u002Fpoulet-dg\u002Fhero.jpg",{"alt":584,"src":587},"\u002Fimages\u002Frecipes\u002Fpoulet-dg\u002Fhero-16x9.jpg",{"alt":584,"src":589},"\u002Fimages\u002Frecipes\u002Fpoulet-dg\u002Fhero-4x3.jpg",{"alt":584,"src":591},"\u002Fimages\u002Frecipes\u002Fpoulet-dg\u002Fhero-1x1.jpg",[593,594,595,596,597,598],"poulet dg","cameroon chicken","fried plantain","african chicken stew","celebration dish","douala","2026-08-20","dishroute-kitchen","Fried chicken and sweet plantain tossed with carrot, green beans and pepper in a glossy tomato sauce — the celebration plate Cameroonians named after the boss who could afford it.",{"en":603},"\u002Frecipe\u002Fpoulet-dg",{"items":605,"total":711,"page":452,"limit":882,"hasMore":883},[606,639,675,703,734,761,791,819,829,855],{"slug":607,"title":608,"shortTitle":609,"nativeName":610,"countrySlug":569,"region":611,"baseServings":612,"prepMinutes":572,"cookMinutes":613,"difficulty":574,"course":614,"diet":616,"mainIngredients":617,"images":622,"keywords":632,"publishedAt":599,"updatedAt":599,"authorSlug":600},"achu-soup","Achu Soup (Cameroonian Yellow Palm Oil Soup)","Achu Soup","Achu \u002F Taro jaune","North West",6,120,[615],"soup",[578,579],[618,619,620,621],"beef-shank","tripe","dried-shrimp","taro",[623,626,628,630],{"alt":624,"src":625},"Bright yellow achu soup poured into a well in a white mound of pounded cocoyam, with pieces of beef and cow skin","\u002Fimages\u002Frecipes\u002Fachu-soup\u002Fhero.jpg",{"alt":624,"src":627},"\u002Fimages\u002Frecipes\u002Fachu-soup\u002Fhero-16x9.jpg",{"alt":624,"src":629},"\u002Fimages\u002Frecipes\u002Fachu-soup\u002Fhero-4x3.jpg",{"alt":624,"src":631},"\u002Fimages\u002Frecipes\u002Fachu-soup\u002Fhero-1x1.jpg",[633,634,635,636,637,569,638],"achu soup","yellow soup","palm oil","cocoyam","bamenda","grassfields",{"slug":640,"title":641,"shortTitle":642,"nativeName":643,"countrySlug":569,"region":644,"baseServings":571,"prepMinutes":572,"cookMinutes":645,"restMinutes":646,"difficulty":647,"course":648,"diet":651,"mainIngredients":655,"images":658,"keywords":668,"publishedAt":599,"updatedAt":599,"authorSlug":600},"beignets-haricots","Beignets Haricots (Cameroonian Fritters with Bean Stew)","Beignets Haricots","Beignets-haricots","Nationwide, especially Douala and Yaoundé",95,90,"easy",[649,650],"breakfast","street-food",[652,653,578,654],"vegetarian","vegan","nut-free",[656,657,489,493],"flour","yeast",[659,662,664,666],{"alt":660,"src":661},"Golden fried Cameroonian beignets piled next to a bowl of soupy red bean stew glossy with palm oil","\u002Fimages\u002Frecipes\u002Fbeignets-haricots\u002Fhero.jpg",{"alt":660,"src":663},"\u002Fimages\u002Frecipes\u002Fbeignets-haricots\u002Fhero-16x9.jpg",{"alt":660,"src":665},"\u002Fimages\u002Frecipes\u002Fbeignets-haricots\u002Fhero-4x3.jpg",{"alt":660,"src":667},"\u002Fimages\u002Frecipes\u002Fbeignets-haricots\u002Fhero-1x1.jpg",[669,670,671,672,673,674],"beignets haricots","cameroon breakfast","fried dough","bean stew","puff puff","street food",{"slug":676,"title":677,"shortTitle":678,"nativeName":679,"countrySlug":569,"region":680,"baseServings":612,"prepMinutes":681,"cookMinutes":682,"difficulty":574,"course":683,"diet":684,"mainIngredients":685,"images":688,"keywords":698,"publishedAt":599,"updatedAt":599,"authorSlug":600},"eru","Eru (Cameroonian Wild Leaf and Waterleaf Stew)","Eru","Eru \u002F Okok","South West and North West",25,100,[576],[578,579],[686,687,620,618],"collard-greens","spinach",[689,692,694,696],{"alt":690,"src":691},"Dark green eru stew glossy with red palm oil, studded with cow skin and smoked fish, next to a mound of garri","\u002Fimages\u002Frecipes\u002Feru\u002Fhero.jpg",{"alt":690,"src":693},"\u002Fimages\u002Frecipes\u002Feru\u002Fhero-16x9.jpg",{"alt":690,"src":695},"\u002Fimages\u002Frecipes\u002Feru\u002Fhero-4x3.jpg",{"alt":690,"src":697},"\u002Fimages\u002Frecipes\u002Feru\u002Fhero-1x1.jpg",[676,699,700,635,569,701,702],"okok","waterleaf","garri","african greens",{"slug":704,"title":705,"shortTitle":706,"nativeName":707,"countrySlug":569,"region":708,"baseServings":709,"prepMinutes":710,"cookMinutes":711,"restMinutes":613,"difficulty":647,"course":712,"diet":714,"mainIngredients":715,"images":718,"keywords":728,"publishedAt":599,"updatedAt":599,"authorSlug":600},"folere","Folere (Cameroonian Hibiscus and Ginger Cooler)","Folere","Foléré","Northern Cameroon, drunk nationwide",8,15,10,[713],"drink",[653,579,578,580],[464,716,717],"cloves","pineapple",[719,722,724,726],{"alt":720,"src":721},"Tall glass of deep red Cameroonian folere over ice beside a jug and fresh ginger root","\u002Fimages\u002Frecipes\u002Ffolere\u002Fhero.jpg",{"alt":720,"src":723},"\u002Fimages\u002Frecipes\u002Ffolere\u002Fhero-16x9.jpg",{"alt":720,"src":725},"\u002Fimages\u002Frecipes\u002Ffolere\u002Fhero-4x3.jpg",{"alt":720,"src":727},"\u002Fimages\u002Frecipes\u002Ffolere\u002Fhero-1x1.jpg",[704,729,730,731,732,733],"jus de folere","hibiscus drink","cameroonian drink","ginger cooler","sorrel drink",{"slug":735,"title":736,"shortTitle":737,"nativeName":738,"countrySlug":569,"region":739,"baseServings":612,"prepMinutes":573,"cookMinutes":740,"restMinutes":741,"difficulty":574,"course":742,"diet":744,"mainIngredients":745,"images":746,"keywords":756,"publishedAt":599,"updatedAt":599,"authorSlug":600},"koki","Koki (Cameroonian Steamed Black-Eyed Pea Pudding)","Koki","Koki beans \u002F Ekoki","South West and Littoral",150,480,[743],"side",[653,652,579,578,654],[510,489,479],[747,750,752,754],{"alt":748,"src":749},"Opened banana leaf parcel showing a firm orange koki bean pudding beside slices of fried ripe plantain","\u002Fimages\u002Frecipes\u002Fkoki\u002Fhero.jpg",{"alt":748,"src":751},"\u002Fimages\u002Frecipes\u002Fkoki\u002Fhero-16x9.jpg",{"alt":748,"src":753},"\u002Fimages\u002Frecipes\u002Fkoki\u002Fhero-4x3.jpg",{"alt":748,"src":755},"\u002Fimages\u002Frecipes\u002Fkoki\u002Fhero-1x1.jpg",[735,757,758,759,635,569,760],"black-eyed peas","steamed bean pudding","banana leaf","vegan african",{"slug":762,"title":763,"shortTitle":764,"nativeName":765,"countrySlug":569,"region":766,"baseServings":458,"prepMinutes":681,"cookMinutes":767,"difficulty":768,"course":769,"diet":770,"mainIngredients":772,"images":774,"keywords":784,"publishedAt":599,"updatedAt":599,"authorSlug":600},"mbongo-tchobi","Mbongo Tchobi (Cameroonian Black Charred-Spice Stew)","Mbongo Tchobi","Mbongo tchobi","Littoral (Bassa country)",55,"hard",[576],[771,578,579],"pescatarian",[773,489,459,464],"white-fish",[775,778,780,782],{"alt":776,"src":777},"Fish steaks in a jet-black mbongo tchobi sauce scattered with basil leaves, served with boiled plantain","\u002Fimages\u002Frecipes\u002Fmbongo-tchobi\u002Fhero.jpg",{"alt":776,"src":779},"\u002Fimages\u002Frecipes\u002Fmbongo-tchobi\u002Fhero-16x9.jpg",{"alt":776,"src":781},"\u002Fimages\u002Frecipes\u002Fmbongo-tchobi\u002Fhero-4x3.jpg",{"alt":776,"src":783},"\u002Fimages\u002Frecipes\u002Fmbongo-tchobi\u002Fhero-1x1.jpg",[785,786,787,788,789,790],"mbongo tchobi","black stew","njangsa","bassa","cameroon fish","charred spice",{"slug":792,"title":793,"shortTitle":794,"nativeName":795,"countrySlug":569,"region":796,"baseServings":612,"prepMinutes":797,"cookMinutes":645,"difficulty":574,"course":798,"diet":799,"mainIngredients":800,"images":804,"keywords":814,"publishedAt":599,"updatedAt":599,"authorSlug":600},"ndole","Ndolé (Cameroonian Bitterleaf and Peanut Stew)","Ndolé","Ndolè","Littoral (Douala)",40,[576],[578,579],[801,802,803,489],"peanuts","beef-chuck","shrimp",[805,808,810,812],{"alt":806,"src":807},"Bowl of thick dark green ndolé stew with beef and shrimp, served beside fried ripe plantain","\u002Fimages\u002Frecipes\u002Fndole\u002Fhero.jpg",{"alt":806,"src":809},"\u002Fimages\u002Frecipes\u002Fndole\u002Fhero-16x9.jpg",{"alt":806,"src":811},"\u002Fimages\u002Frecipes\u002Fndole\u002Fhero-4x3.jpg",{"alt":806,"src":813},"\u002Fimages\u002Frecipes\u002Fndole\u002Fhero-1x1.jpg",[792,815,816,569,817,598,818],"bitterleaf","peanut stew","groundnut","african stew",{"slug":565,"title":566,"shortTitle":567,"nativeName":568,"countrySlug":569,"region":570,"baseServings":571,"prepMinutes":572,"cookMinutes":573,"restMinutes":572,"difficulty":574,"course":820,"diet":821,"mainIngredients":822,"images":823,"keywords":828,"publishedAt":599,"updatedAt":599,"authorSlug":600},[576],[578,579,580],[453,479,503,507,493],[824,825,826,827],{"alt":584,"src":585},{"alt":584,"src":587},{"alt":584,"src":589},{"alt":584,"src":591},[593,594,595,596,597,598],{"slug":830,"title":831,"shortTitle":832,"nativeName":832,"countrySlug":569,"region":833,"baseServings":571,"prepMinutes":681,"cookMinutes":834,"difficulty":647,"course":835,"diet":836,"mainIngredients":837,"images":840,"keywords":850,"publishedAt":599,"updatedAt":599,"authorSlug":600},"sanga","Sanga (Cameroonian Maize and Cassava Leaf Pot)","Sanga","Centre and South",60,[743,576],[579,578,654],[838,839,489,620],"corn","cassava",[841,844,846,848],{"alt":842,"src":843},"Thick dark green sanga of cassava leaves 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