BAHAMIAN GUAVA DUFF/ THE BAHAMAS NATIONAL DESSERT

guava

🥗Healthier: apricots

💰Cheaper: canned peaches

Apricots provide a similar flavor profile while being lower in calories.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a tropical flavor while being dairy-free.

rum

🥗Healthier: coconut water

💰Cheaper: white grape juice

Coconut water retains some tropical essence without alcohol.

milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories and dairy-free.

Prepare the guava by mashing or slicing it into shells.

Mix 3 cups of all-purpose flour, 3 tablespoons of baking powder, 3 tablespoons of sugar, and 1/2 teaspoon of salt in a bowl.

Work in 3 tablespoons of room temperature butter using fingers until well combined.

Add room temperature water gradually until the dough forms a soft, pliable ball.

Dust the dough with extra flour and knead about 10 times before dividing it into two halves.

Roll out one half of the dough into a rectangle, leaving an inch border.

Spread the mashed guava filling onto the dough and roll it up tightly, pinching the ends to seal.

Wrap the rolled dough loosely in heavy-duty aluminum foil, ensuring it is sealed to prevent water from entering.

Place the wrapped roulade in an oval roaster with enough water to steam without submerging the dough.

Bring the water to a boil, then reduce to a simmer and steam for 1.5 hours, checking water levels every 20-30 minutes.

To make the rum sauce, combine 1 cup of guava paste, 1 can of evaporated milk, 1 can of condensed milk, 1 tablespoon of sugar (if desired), 2 ounces of spice rum, 1 tablespoon of vanilla extract, and 1/2 cup of heavy cream in a blender and blend until smooth.

Unwrap the guava roulade after steaming and let it rest for 5 minutes before slicing into 1-inch pieces.

Serve the sliced guava duff with the rum sauce drizzled on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens