Prep: 1. In a large saucepan, cover the black-eyed peas with water and bring to a boil. Simmer over moderately low heat until tender, about 40 minutes. Add a generous pinch of salt and let stand for 5 minutes, then drain well. 2. Meanwhile, mince onion, peeled ginger, garlic, and jalapeno. Make: 1. In a large saucepan, heat vegetable oil. Add the onion, ginger, garlic and chili and cook over moderate heat, stirring occasionally, until softened and just starting to brown, about 10 minutes. 2. Add the berbere and turmeric and cook, stirring, until fragrant, about 2 minutes. 3. Add the tomatoes and cook, stirring, until softened, about 5 minutes. 4. Stir in the coconut milk and broth and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the tomatoes break down and the sauce is thickened, about 20 minutes. 5. Add the black-eyed peas and cilantro to the sauce and cook over moderately low heat, stirring, until the peas are lightly coated, about 10 minutes. Fold in the scallions and serve.
For a more authentic, fruity, tropical flavor use a habenero pepper instead of the jalapeno. We found frozen black-eyed peas when testing this recipe, they are a great time saver but a little more expensive than dried.