Cuban Yuca and Yam
1 Whole Small Yuca Root
1 Whole Medium Red Yam
4 Quarts Water
2 Whole Limes, zested
1 1/3 Cups Coconut Milk
1/2 Cups Chicken Broth
1 Tsp. Salt
1 Tsp. Ground Pepper
1 Small Pinch Chinese Five Spice
1/4 Cups Toasted, Shredded Coconut
2 Whole Limes, Juiced
Zest and juice both limes, split quantity yielded in half, cover and set aside.
Peel yuca and yam, remove pithy core from yuca, and cut into 1/2 inch cubes. Put in water with juice of one lime and set aside.
In a small pot, combine coconut milk, chicken broth, salt, pepper, chinese five spice, remaining lime juice, zest of one lime, yuca.
Cook on medium heat for 10 minutes, add yam, and cook for twenty minutes longer, or until yuca and yam are soft throughout.
Remove from heat, garnish with coconut and remaining lime zest, and serve.
Pairs Well With
Brother Thelonious Belgian Style Abbey Ale
This recipe was created by Chefs Tony Hannah, Calen Hock and Carlos Cherez for North Coast Brewing Company to celebrate International Jazz Day (April 30th).