Bahamian Guava Duff

Combine flour, baking powder, salt, and sugar in a large mixing bowl, stirring together until evenly blended.

Beat egg yolks in a separate bowl until smooth, then add melted butter and cooking oil, whisking until well incorporated.

Pour the wet mixture into the dry ingredients and mix until a soft dough forms, then add vanilla and stir to combine.

Beat the egg whites until stiff peaks form, then gently fold into the dough in two additions, being careful not to deflate.

Core and peel the guavas, then cut them into small dice (roughly ½-inch pieces).

Fold the diced guavas into the dough until evenly distributed throughout.

Spoon the guava mixture onto a large sheet of aluminum foil or parchment paper, shaping it into a log approximately 12 inches long and 4 inches wide.

Wrap the guava log tightly in foil and secure both ends by twisting, creating a sealed package.

Place the wrapped guava duff into a large pot and pour boiling water around it until the package is half-submerged; cover the pot with a lid.

Simmer for 45 minutes, checking occasionally that water remains at the correct level and adding more boiling water if needed.

Remove the wrapped guava duff from the pot using tongs and let it cool for 5 minutes before unwrapping.

Slice the guava duff into thick pieces and serve warm, optionally accompanied by a sauce or custard.