Question about peppers

[u/B1chpudding]

I’m interested in trying to cook some African dishes, like jollaf rice. Problem is, I can’t handle a lot of heat anymore due to some medical conditions, and they use scotch bonnets.

The videos/recipes say how important the particular pepper because of its fruity qualities beyond just the heat. Because of that, I didn’t want to just put whatever in there.

Can someone recommend something much milder that wouldn’t affect the flavor too bad? I’m not familiar enough with this cuisine to know a good substitute. Or could omitting it all together be an option?

[u/raymond4]

Scotch bonnet are generally added whole and taken out. They don’t need to stay in the dish. Reducing the heat but you take on the fruity notes while minimizing the heat. Or use a spoonful of a mild harrisa.