*Soul Fly Lodge’s Carriearl Roost — where fine food, drinks, and great company all convene, both before and after fishing the flats of the Berry Islands.*

At Soul Fly Lodge, we strive to create an all-encompassing Bahamian fly fishing experience that delights, surprises, rewards, and comforts guests for the entirety of their stay. Off the water, this experience comes to fruition in the Carriearl Roost — our in-house dining room and bar, where plates are always full, glasses are never empty, conversations run long, and fish stories are usually exaggerated!

Heading up our dining experience is Chef Valentino Adderley, and he curates an wide array of dishes, pulling from local and international inspirations along with his personal flair, all while using local ingredients and plenty of care. Over the course of a week’s stay guests will have the chance to sample traditional Bahamian favorites as well as more exotic creations ideated in Chef’s mind based on his years of experience working in exceptional kitchens in fishing lodges and restaurants across the Caribbean. What follows is Chef’s personal recipe for a most classic of Bahamian dishes: peas n’ rice, fried fish fingers, and coleslaw. We hope you can bring this traditional dish into your own kitchen, share with your family and friends, and also maintain your connection to the Bahamas while away.

Also included is the recipe for Annie’s Rum Punch — a staple at the Carriearl Bar and another of our Berry Islands favorites. This potent cocktail is sure to please after a day on the water, and will help commit landed fish to memory or wash away errant casts in preparation for tomorrow.

Cheers!

Peas n’ Rice

1/2 onion finely chopped
1/2 green pepper finely chopped
3 cloves garlic finely chopped
4 sprigs thyme
4 bay leaves
2 slices of bacon chopped (optional, but adds flavor)
2 tbsp tomato paste
2 cans kidney beans or pigeon peas
1 can coconut milk

Sweat out your aromatics with about 1/3 cup of oil. Once herbs are translucent add tomato paste and cook out until almost fully browned. Add your beans or peas as well as the coconut milk and mix well. Once incorporated, add water to the desired amount. Add in thyme and bay leaves right after. Season with salt, garlic powder, and red pepper flakes for a little spice. Once pot comes up to a boil, add in a 1/2 stick of butter and rice according to measurements. Let come up to a boil once again stirring every other minute so rice doesn’t stick. Once at a boil, then pot down to low and cover. Cook for 45 to an hour on low. Once done allow the rice to sit covered in the pot for an extra 30 minutes then fluff the rice with a spoon or fork. Remove the bay leaves and thyme sprigs and serve!

Fish Fingers

Filleted grouper, or whatever type of fish you prefer.
2 eggs
2 cups heavy cream or milk
3 cups flour

Slice fish into finger sized pieces. Season with salt, garlic powder, onion powder, lemon pepper, and cayenne pepper. Dip pieces into flour then into egg mixture then back into flour. Fry at 350 for 7 minutes or until golden brown.