1 pound dried split peas
Olive oil for sauteing
1 large onion chopped
1 green pepper
2 cloves garlic, minced
1 leftover ham bone with plenty of meat attached
1 1/2 cups calabaza peeled and cubed
1 teaspoon Accent
1 teaspoon ground cumin
1/4 cup butter
Salt and pepper to taste
1. Wash split peas and soak in water overnight. The next day, drain the peas.
In a frying pan, sautй the onion, green pepper, and garlic with a little olive oil.
2. Place the ham bone in a large pot over high heat. Add water to cover, bring to a boil, reduce heat to low and simmer, until very tender - approximately three to four hours. Remove all usable meat from the bone and return meat to the stock. (Discard bone, excess fat, and gristle.) Add the peas, the onion/garlic/green pepper mixture, and the calabaza and continue cooking until the calabaza is soft. Immediately put everything in a blender or food processor (small batches) and puree.
3. Return puree to the pot and add Accent, cumin and butter. Stir constantly while bringing the mixture back up to serving temperature. Season to taste with salt and pepper.
4. If the mixture is too thin for your taste, you can tighten it up with a little corn starch dissolved in water. If it is too thick, add a little ham or chicken stock to thin.