Saveur (May 2012)
We cut into the tiny habanero, and we both started coughing.
The spice immediately seemed to be in our throats. Is it really possible that the pepper is so hot that we felt it while just chopping it?
Now we knew how John O'Connor felt.
In the new issue of Saveur, O'Connor has an essay about eating in Senegal, where he describes Scotch bonnet chile-spiked dishes so hot they're "incendiary."
We were eager to try one of the dishes. We contemplated making the Thieboudienne, or Senegalese Fish and Rice, the country's national dish.
But we opted to start our Senegalese cooking adventures with something a little closer to home: this Black-Eyed Pea Salad.