Cameroonian · main

Poulet DG

Poulet DG reads umami 6.1, richness 4.9 and sweetness 4.8 on Palate's 0–10 flavor X-ray — a Cameroonian main, about 1 hr 27 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.4 / 10
• Sweet & Fruity — 5.6 / 10
• Sour & Bright — 2.8 / 10
• Bitter & Earthy — 2.0 / 10
• Rich & Fat — 5.5 / 10
• Aromatic & Spice — 4.9 / 10

The measured notes (of 18)

Umami 6.1 · Richness 4.9 · Sweetness 4.8 · Allium 4.5 · Fruity 2.8 · Sourness 2.5 · Salinity 2.4 · Warm Spice 2.1 · Herbaceous 2.1 · Nutty 2.0 · Earthy 1.8 · Bitterness 1.3 · Citrus 1.0 · Heat 0.7 · Floral 0.6

What's in it (16)

• chicken — 1600 g
• plantains — 400 g
• sunflower oil — 460 g
• onions — 220 g
• garlic — 18 g
• fresh ginger — 20 g
• tomatoes — 350 g
• tomato paste — 30 g
• carrots — 120 g
• green beans — 150 g
• red bell pepper — 100 g
• leek — 100 g
• bouillon — 200 g
• white pepper — 5 g
• thyme — 1 g
• bay leaf — 1 g

Time & effort: about 1 hr 27 min (57 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 115.3 kcal, 9.9 g protein, 4.8 g fat, 8.8 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. Season the chicken with the garlic, ginger, one crumbled stock cube, white pepper and thyme and leave 30 minutes.
2. Heat the oil to 180 C / 350 F and deep-fry the plantain chunks 6 minutes until deep gold at the edges and sweet through. Drain on paper. Use ripe plantains with black-flecked skins - green ones give starch instead of the sweetness the dish is built around.
3. Pour off all but 60 ml of the oil and pan-fry the chicken pieces 12 minutes over medium-high heat until browned on all sides. Set aside.
4. Cook the onions in the same pan 6 minutes over medium heat.
5. Add the chopped tomatoes and tomato paste and cook 8 minutes until the sauce darkens and the oil comes to the surface.
6. Add the carrots, green beans, red pepper and leek and cook 8 minutes - they should stay bright and just short of soft.
7. Return the chicken with the bay leaves and the remaining stock cube and simmer 12 minutes.
8. Fold the fried plantain through at the very end and toss over the heat for 5 minutes so it takes the sauce without turning to mush.

Dishes with a similar flavor shape

• Pabellón Criollo — Venezuelan
• Tamales Cubanos — Cuban
• Taco Stuffed Peppers — Tex-Mex
• Cajun Beans — Cajun/Creole
• Fabio'S Chickpea Soup — Middle Eastern

Keep reading: what umami, richness, sweetness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.