This story started like many others before: with the need to write a recipe and take pictures, and a husband befuddled by the introduction of yet another “suspicious” Dominican dish.
– “Honey, what are you cooking”.
– “Something you’ve never eaten before”.
– “I can see that, but, what is it?”
– “Salami guisado“
– “Why would you do that to salami, why is it cut into chunks?”
I had to give him a brief explanation about the fact that what most Dominicans call “salami” only has a passing resemblance to its European counterparts. The Dominican version is closer to potted meat than the European moldy, air-dried sausage. And unlike the Italian salame (plural is salami), or the French saucisson, which is consumed uncooked in thin slices, the Dominican version is rarely preferred uncooked.
As a cheap source of protein, Dominican “salami” or “salchichón” once endured a reputation that seems to have been mostl eradicated by the advent of standard industrial processes and, one hopes, tighter governmental regulations on meat sources. The biggest, most reputable brand is now owned by a British conglomerate. You can enjoy your salami with relative peace, mindful only, I assume, of the fact that like other similar meat products it is not exactly the healthiest choice one can make.
But, una vez al año no hace daño*.
And thus endeth the lesson on this Dominican comfort food, with Bo learning another piece of Dominican food trivia, and me being aware of how lucky I am that, although not sharing my cultural heritage, my husband is fairly open to trying anything. Plus it looked good, very good, one has to admit.
– “OK, I will go see if there is some golf on TV that I can nap to. Wake me up when supper is ready.”
* Once a year is not harmful.
- 1½ lb of Dominican salami
- 1 tablespoon of vegetable oil (soy, peanut or corn)
- 1 onion, cut into strips
- 1 bell pepper, cut into strips
- 4 large tomatoes, cubed
- 1 teaspoon of fruit vinegar
- 1 cup of tomato sauce
- ½ cup of water
- 1 sprig of parsley, finely chopped (optional)
- ¼ teaspoon of pepper, or to taste
- ½ teaspoon of salt, or to taste
- Cut the salami into cubes.
- Heat the oil over medium heat. Add the salami cubes and cook and stir until they brown. Add the onion and cook and stir until the onions become transparent. Add the bell pepper and cook and stir for a minute. Add the tomatoes and lower the heat. Simmer until the tomatoes soften.
- Stir in the vinegar and tomato sauce and water and simmer over medium heat for 5 minutes.
- Add the parsley, season with salt and pepper to taste (I didn't use any extra salt) and remove from the heat.
- Serve with boiled yuca (cassava) or mangú.