Salami Guisao-Stewed Salami

Some times we don’t feel like having fried salami. So what do we do? We cook it in a yummy sauce and let them simmer to perfection. The salami I am referring to is “Dominican Salami”, often had with plantains (mashed-mangu or fried-tostones)

This time we have it with boiled yucca (cassava roots). It is delicious!


16oz Salami (Induveca or Higueral) in 1’ cubed)

1/2 green bell peppers, diced

1/2 diced 2 white onion

1 Tbs of olive oil

1/2 cup of water

2 Tbs of tomato paste


In a non stick skillet over medium high heat add the olive oil, peppers, and onions. Sauté them for about 3 minutes.

Dissolve the tomato paste in the 1 cup of water and mix it in with the peppers and onions. Once it starts simmering add the salami. Cover it and allow it to simmer for 5-7 minutes

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