Yuca, also called manioc, Cassava, balinghoy, mogo, mandioca, kamoteng kahoy, tapioca-root and manioc root, a woody shrub of the Euphorbiaceae family native to South America, is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrates.

There are many ways to cook cassava, is delicious and satisfies the appetite, can be used to replace rice or tortillas, because as mentioned, it is high in carbohydrates.
Prepare them fried: cut them into thin long pieces;
then place them in boiling salted water until  fork tender.
Then, fry them until golden brown.

Tips: when buying yuca, watch carefully if it is rotten; with your fingernail peel the first layer of the shell, it should be pink , otherwise is not good.