Guava duff, a quintessential Bahamian dessert, owes its origins to Scotland’s clootie dumpling—a steamed suet pudding steeped in tradition. The name “clootie” refers to the cloth used for cooking, and the dish, rich with dried fruits and spices, was a centerpiece of Scottish celebrations. Brought to the Caribbean by Scottish settlers during the colonial era, this dessert underwent a profound transformation in the hands of enslaved Africans.

Using tropical ingredients like guava, which were readily available in the Bahamas, enslaved cooks reimagined the clootie dumpling, infusing it with vibrant, local flavors. The addition of a sweet rum or brandy custard sauce further marked its evolution into a distinctively Caribbean creation. This adaptation reflects the ingenuity of enslaved Africans, who turned scarcity into opportunity, creating enduring culinary traditions.

Today, guava duff is much more than a dessert; it is a symbol of Bahamian resilience and the fusion of cultural histories shaped by colonization and slavery. It stands as a testament to the spirit of adaptation and the enduring legacy of those who transformed hardship into art.