Mangu with onions and salami (Dominican Republic)

This is a basic dish from the Dominican cuisine, consisting of boiled and pureed plantains, served with fried onions, garlic and salami. You can serve it with any other combination of toppings, as long as you make sure it's something salty and flavorful. 
Overall it's a pretty heavy-tasting dish, but truly delicious from the sweet and salty combination. And it will definitely hit an interesting note for the Western palate, which is used to associate the banana flavor only with desserts. 
Recipe source: here. 

Last year: Carrot, raisin and olive oil cake bars with eggnog and almond icing.
Two years ago: Minty crème brûlée.
Three years ago: Baby making and no cooking :).




Ingredients (serves 2-3):

• 1 kg of ripe plantains (about 3 large ones)
• some olive oil
• 1 shallots 
• 1 small yellow onion
• 2 garlic cloves
• salt
• 150 g salami slices

Peel the plantains and cut them into large pieces. Bring a pot of water to a boil and put the plantains into it:

Cover and let them boil on low heat for 30 minutes or until they're soft when pierced with a fork. Meanwhile fry the salami slices, using no extra fat except what the salami will leave behind.

After all the salami slices are fried, chop the onion and shallot and fry them in the salami fat over low heat:

Add a little olive oil if necessary and keep frying and stirring until softened and lightly browned. At the end, remove the onions from the pan and add the peeled and sliced garlic cloves, frying them for 1-2 minutes.
When the plantains are done, drain the water from the pot and use a fork to mash them up:

Add the fried garlic and all its oil. Also add some salt and pepper to taste, along with extra olive oil to taste.

Mix well until the puree is done. Transfer it to serving bowls, top with the fried onions and salami and it's done. Dig in!