Buka (address and info)
This Nigerian restaurant in Brooklyn offers the hot yoga-style, sweat-inducing Buka Sauce, a fried beef inferno of a stew served with white rice. Jamaican hot peppers -- which range from 100,000 - 350,000 on the Scoville scale -- are what set this mother off, plus it also packs in locust bean flavor, green bell peppers, onions, and beef stock. The dish is cooked for approximately four hours until it starts to burn the bottom of the pot, leaving a smoky flavor. If you can stand the heat, squirt on some of the smoldering hot sauce -- also made with Jamaican peppers and a secret ingredient, which is 90% totally not actual fire.
Maima’s Liberian Bistro (address and info)
The pepper shrimp is the national dish in Liberia, and this authentic restaurant is worth the trek to Queens to get it. Chef/owner Maima Kamara brings the heat by coating the crustaceans in a thick gravy made with the hurt-so-good Scotch Bonnet peppers -- which clock in at 350,000 Scovilles -- and finishes it off with just a small sprinkle of black pepper, 'cause you know, they don't want to overdo it.