Mind Your Rice and Peas

Kai-Isaiah Jamal wears top by Diotima, boxers by Emporio Armani, and jeans by Dries Van Noten.

Patience is a virtue for Kai-Isaiah Jamal. The notion might seem counterintuitive to the poet, performance artist, model, and trans visibility activist who has kept up with the dizzying pace of the fashion world for nearly a decade. But it’s what keeps them grounded in the midst of it all, advice gleaned from the everyday moments, like making their favorite meal.

‍

Ingredients

• 2 cups white rice
• 1 cup dried, rinsed, and soaked red kidney beans
• 1 can unsweetened coconut milk
• 2 cups water
• 7 allspice berries
• 2 minced garlic cloves
• 1 small onion
• 2 scallions, finely chopped
• 1 Scotch bonnet pepper
• 6 thyme sprigs
• 3 tablespoons butter
• 1 bay leaf
• 1 1⁄2 teaspoons grated ginger
• 2 teaspoons salt
• 1⁄2 teaspoon black pepper

Instructions

1. Take a large Dutch pot or saucepan, cover the beans with the water, and bring to a boil.
2. Add in the butter, onion, scallions, garlic, allspice, thyme, Scotch bonnet, ginger, salt, and black pepper.
3. Stir in the coconut milk and bring to a simmer.
4. Cover and simmer over low heat until the beans are tender. Keep occasionally stirring.
5. Stir in the rice. Cover and simmer over low heat until the rice is tender and the liquid is soaked up.
6. Turn off heat and let steam for 10 minutes. Remove the thyme stems, allspice berries, and Scotch bonnet.
7. Fluff the rice and beans, season with salt, and serve hot.

‍

As told to ANDRÉ WHEELER.
Photography by SOLÈNE GÜN.
Fashion by RUDY SIMBA BETTY.
Talent KAI-ISAIAH JAMAL at ELITE LONDON.
Hair stylist NAOMI SMITH.
Makeup artist RUBEN MASOLIVER.
Photo assistant CARMEN WORETH.
Special thanks AGENCY 41.