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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. *Duff Making: Skin, peel and core the guavas. GUAVA SKINS: Discard the guava skins. GUAVA CORES: Add the cores of the both types of guavas to the blender and puree the guava cores for a few seconds, then sieve the puree to remove any seed sediments. GUAVA MEAT: Cut the guava meat in variable sizes and add the brown sugar and a pinch of the nutmeg and cinnamon to the guava meat also and mix thoroughly to completely cover the sliced and cut guava meats. | 2. Separate the egg yolks from the whites and place the egg yolks and the vanilla extract in a mixing bowl and turn the mixer on high for a few seconds then slowly add in the sugar and turn the mixer speed to medium. Meanwhile, in another bowl beat the soften butter and lard together and then pour in the egg yolk/sugar mixture. | 3. Add the baking powder, salt, flour, the remainders of the spices: nutmeg and cinnamon; altogether and mix evenly. | 4. In a bread mixer; add the dry mixture into the mixing bowl and then add the egg yolk/sugar mixture and after about 2 minutes of mixing and the dough is well form; turn off the mixer and divide in half, then wrap in Reynolds plastic and refrigerate for about ½ hour. | 5. **Filling the Duff: Clean an even large surface area and spread a very scant coverage of flour over the surface where the dough will now be spread out to a few centimeters thick and in a rectangular shape form. Roll in the Dried Pineapple Chunks, Dried Banana Chips, Sultan Raisins and Sweetened Coconut Flakes into the dough. | 6. Soak the dark raisin in the brandy for at least 12 hours in advance. | 7. Arranging the dough at its widest form, the Koqulei Duff filling is spread over the dough in repeated strip sections of: Sweetened Red Guava meat - Brandy soaked dark Raisins - Crushed Walnut and Chopped Almond pieces parallel to the widest portion of the dough. | 8. Starting at one end, fold the dough parallel to strip section filling spread. | 9. ***Cooking the Duff: In a large pot add the water to about ½ full and bring to a rolling boil with the cloves and then add the chopped up ginger roots after boiling begins. When the uncooked duff is added to the boiling water mixture the teabag is added at the same time. In addition fill a tea kettle and bring the water to boil as well, this will be used as reservoir of hot water to fill the pot after the duff has been added; as well as to refill the boiling water mixture if the level gets to low. | 10. Place the uncooked duff in a baking bag and draw tight to close the bag, then place in the boiling mixture on high stove setting for 45 to 65 minutes boiling everything. | 11. ****Sauce making: Cut the banana in sections and place in a blender and add the gin, then puree. | 12. Add the margarine to a large sauce pan on low heat and after it has melted, immediately add the banana/gin mixture followed by adding the guava puree an aliquot at a time, meanwhile constantly stirring the mixture. after all the guava puree has been added immediately add the sweetened condensed cream. After all the sweetened condensed cream has been added and the mixture warm remove the sauce pan from the heat and add the remaining liquor of the brandy and cognac meanwhile constantly stirring the sauce. | 13. After the Koqulei Duff is done and is carefully removed from its casing, it should be allowed to cool before slicing it and pouring the Koqulei Duff Sauce over it lavishly and then eat all you want abundantly. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
baking powder	4	teaspoons		9.752	5.0968	0.0	0.0
sugar	1/2	cup	granulated	159.9	30.004	5.005	2.496
brown sugar	1/4	cup		209.0	53.9495	0.066	0.0
salt	1/4	teaspoon		-	-	-	-
flour	4	cups	sifted	1458.24	107.2512	127.0416	69.384
nutmeg	1/8	teaspoon	Grounded	1.4438	0.1355	0.0161	0.0999
cinnamon	1/2	teaspoon	Grounded	-	-	-	-
butter	1/4	cup	unsalted	342.0	15.714	10.686	28.8
crisco shortening	1/4	cup		-	-	-	-
egg	4			286.0	1.44	25.12	19.02
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
ginger	1		Sliced	1.6	0.3554	0.0364	0.015
allspice	6			29.982	8.2217	0.6943	0.9907
peppermint tea	1	bag		-	-	-	-
guava	9		Red used	1009.8	212.65200000000002	37.8675	14.1075
guava	10		used	1009.8	212.65200000000002	37.8675	14.1075
raisin	1	ounce		85.6155	22.5435	0.961	0.1304
walnut	1/4	ounce	crushed chopped	62.6524	0.0	0.0	7.0874
banana chip	1/4	ounce	Dried	36.7841	4.1391	0.163	2.3814
pineapple chunk	1/4	ounce	Dried	6.0951	1.5734	0.0283	0.0071
raisin	1	ounce		85.6155	22.5435	0.961	0.1304
coconut	2	ounces	sweetened flaked	200.7144	8.6353	1.8881	18.9885
milk	8	ounces	sweetened condensed	521.6307	12.5645	5.1936	54.0682
margarine	1/2	cup		811.0319999999999	1.0152	1.0152	90.804
banana	1			200.25	51.39	2.4525	0.7425
cherry brandy	4	tablespoons		-	-	-	-
cognac	1	tablespoon		-	-	-	-
gin	1/2	tablespoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.