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Bahamian Guava Duff

A sweet guava roll made with guava pulp, flour, butter, and eggs, boiled and served with a whipped butter sauce.

From the Recipes Wiki (Fandom) · 9 ingredients
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Why it works: Sugar and vanilla are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 35,032 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Bahamian Guava Duff

Time1 hour

Ingredients

Directions

Prepare the guava filling

  1. Core and peel 12 to 15 large guavas.

  2. Rub cores through a sieve to obtain some pulp.

  3. Mix the pulp with cut-up guavas.

  4. Add sugar to taste.

Make the dough

  1. Beat butter and Crisco with sugar.

  2. Beat in egg yolks.

  3. Sieve flour, baking powder, and salt.

  4. Fold in the sifted dry ingredients.

  5. Add vanilla.

  6. Divide dough into 3 balls.

  7. Refrigerate for 1/2 hour until firm.

Roll and boil

  1. Spread each ball on a piece of foil.

  2. Cover with guava.

  3. Starting at one end, fold into a roll.

  4. Cover with foil, place in a baking bag and seal.

  5. Boil 1 hour in a large pot with hot water.

  6. Slice and serve warm with sauce.

Make the sauce

  1. Beat egg whites until foamy.

  2. Cream butter and sugar until dissolved.

  3. Gradually add egg whites and vanilla, continue beating until smooth.

  4. Add to the top of warm Guava Duff when serving.

Nutrition, whole recipe (rough)

696Calories
19 gProtein
18 gFat
109 gCarbs

Counts 6 of 7 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 6 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Vanilla1 tsp extract (4ml)12
Salt1 tsp (6g)0
Guavanot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  2. Guava + vanillatop 12% of all pairs
    Smell alikestrong
    Cooked together9 recipes

    Shared aroma: sotolon (curry, maple).

  3. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + vanillatop 12% of all pairs
    Smell alikemoderate
    Cooked together19,241 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + vanillatop 14% of all pairs
    Smell alikemoderate
    Cooked together20,050 recipes

    Shared aroma: guaiacol (smoky, sweet).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Guavas
Provide the fruit filling and its sweet, aromatic flavor.
Flour
Forms the dough's structure once mixed and set.
Baking powder
Releases gas to lighten the dough as it cooks.
Eggs
Yolks add richness and help bind the dough; whites whipped for the sauce.
Butter
Adds fat for tenderness and rich flavor in the dough.
Crisco
Adds fat that keeps the dough tender and moist.

The step that matters

Sealing the foil roll in the baking bag. A poorly sealed bag lets hot water in during boiling, so the roll can become waterlogged and lose its shape and texture.

Swap the guava

How well each one fits the dish's main ingredients (flour, sugar, butter, egg, vanilla):

  1. Raisinfits better
  2. Figfits better
  3. Blueberryfits better
  4. Guavathe original

Fit is the average pairing score against flour, sugar, butter, egg, vanilla. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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