Doing the duff dough

By Jody Rathgeb

If R-O-U-G-H is pronounced "ruff," then D-O-U-G-H is "duff," right?

It sounds like a jokester's explanation, but it might actually be the derivation of guava duff, a popular and traditional Bahamian dessert.

The unusual and labor-intensive treat is said to be the Bahamian version of English steamed plum pudding - an idea that makes sense, given the Bahamas' colonial roots. Substitute guava for currants or raisins, give the hard sauce a Caribbean kick, and you have something to do with your guava-tree bounty that's beyond jelly.

There are many recipes for guava duff, as it is one of those dishes that varies according to the cook. Agatha Duncanson of Nassau notes that it is "one of those things you can add to and play around with." Her version, with annotations:

1.  Peel the skins from a bagful of guavas - about a dozen or two. Take out the seeds to use for the sauce and finely chop the "meat."
2. Make a dough using flour, baking powder, a pinch of salt and milk or water. (Some allspice and cinnamon will add some interest, for those who prefer something a bit spicier.) Roll it out, spread with guava and roll it tightly, jelly-roll style. (Mrs. Duncanson says the guava could also be kneaded into the dough itself, but the jelly-roll version seems to be the most popular.)
3. Put the roll into a cheesecloth bag, or even a clean old pillow case, and boil it for one to two hours until it is done. The dough will be spongy, but cooked through.
4. Meanwhile, make a sauce. Strain the guava seeds and add sugar (about 2 tablespoons, or to taste), butter, vanilla and "lots of" brandy, whiskey or rum.

When the duff is cooked, remove it from the bag and slice it. Serve it with sauce drizzled atop.

For those who require more specific amounts and directions, another good basic guava duff recipe can be found at www.geocities.com/bahamasparadise/desserts

Mrs. Duncanson says that despite the work involved, guava duff is served in some restaurants in the Bahamas. Those looking for the dessert are advised to call ahead to ask about its availability. In the Turks and Caicos Islands, where the dish has migrated, it is more difficult to find guava duff. Begging someone local to make it for you is the best bet for tasting it there.

 

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