Yuca, or cassava root, is a staple in Venezuelan cooking. There are two varieties: "sweet" and "bitter". "Sweet" yuca is bright white when cut; "bitter" yuca has pink tinges, This pink is cyanide, so donīt go near it!! "Bitter" yuca is also very hard to peel, whereas the other version peels easily. Always ask the vendor to cut the yuca before buying, although almost all providers will sell you "sweet" yuca. Itīs only in the countryside where folks dig up "bitter" yuca and eat it, because they canīt tell the difference.
To make yuca chips/fries, you have to peel the yuca and boil it for about 30 minutes, until itīs soft. Remove from the pan and allow it to drain, then cut it into batons and deep-fry. Itīs good; crispy, tasty ( with a bit of salt) and starchy. You can also use the raw vegetable: peel off the skin and peel long strips with a veg peeler, then deep-fry and drain. Itīs sold here like potato chips/doritos/nachos here.
Itīs not a particularly versatile vegetable: you might find it served as a side with meat/chicken dishes; youīll definitely find it in the local "sancocho" - a simple stew made with meat/fish/chicken and abundant veg, or you might find it as yuca fries.