Bahamas Past, Present & Beyond... The Evolution of Guava Duff…

By Nikia Wells

Light and fluffy, yet decidedly decadent, a plate of pillowy soft steamed dough drenched in a silky butter rum sauce has long been the unofficial dessert of The Bahamas.

And while the classic “duff” is arguable perfection all on its own, many Bahamian chefs are taking the tried-and-true techniques of the past and reimagining them to create new and innovating plays on fresh guavas, handmade pastry, butter, and rum.

Traditionally, guava duff is made by nestling a blend of ripe guavas into dough before steaming it in a clean pillowcase. The sweet sauce is then made with quality butter and a good rum. Each person has their own unique recipe and variation, but, at its core, guava duff is a simple dessert that can be served at a casual get together or at the end of a special occasion feast.

Variations of guava duff can be found around the country, and several restaurants have introduced seasonal fusion dishes that pay homage to the classic while flexing their creative muscles. The New Duff is known for their unique interpretation of guava duff that has transformed the dish into an international-inspired bao-style steamed bun. The Flying Fish Gastro Pub on Grand Bahama has an ever-rotating dessert menu, but several recent additions have included a guava duff crème brûlée and a warm and comforting guava duff bread pudding. Bootleg Chocolates has also reimaged the dessert into a ganache-infused ice cream sandwich and handmade truffles.

Chef Wayne Moncur, owner of Mudda Freeze, also has a love for blending past and present Bahamian dishes and ingredients with innovative techniques to create uniquely familiar ice cream flavours. The Mudda Freeze menu is constantly changing, but the presence of home-grown ingredients like sugar bananas, sea grapes, pineapples and dillies are frequently featured.

In recent months, Chef Wayne has churned out a rotating menu inclusive of a guava duff brioche toast and guava duff ice cream, both of which played with flavours and textures in unexpected ways.

Chef Moncur noted that the simple dishes, the ones that he first enjoyed as a child, are the ones that inspired his growth as a chef.

“Most chefs aspire to recreate that magical gastronomic experience they got as a kid from their mother, grandmother and aunt ... I got my first guava duff experience as a child from my aunt, the late Persis Cambridge. She was making guava duff the old-time way – steamed in a pillowcase, on a plate, in a pot. As a little boy, I had never tasted anything like it – with all the lovely imperfections of the cooked dough and a bite of guava seed every so often. This experience is certainly one of the most impactful gastronomic experiences I ever had.”

Chef Wayne added, “I believe that guava duff or guava has to be incorporated in every dessert menu in The Bahamas, in some fashion. As Bahamian chefs and cooks, we have a duty to push our culture through food.” UA