Is mostly eaten all over the Caribbean and Venezuela.
Is simple....take the yuca, peel it and then grate it. Once grated make sure to squeeze all the liquid of the grated cassava. THIS LIQUID IS TOXIC IF INGESTED!!
BUT...if you let that liquid dry it turn into a powdered starch which is good mixed with water to use as a ironing starch. 
Once the grated yuca has been squeezed you simply put it in a flat pan and put it in a hot skillet for several minutes until brown on both sides like a pancake. If not put it in a pan in the oven @ 325 for several minutes until done.
You will have a flat bread crispy and it lasts for a while.
- It was originally made by the Taínos. the grew the yuca, grated it ,squeezed its juice in a "bucán" and then cooked it in the flat hot stone or "burén".
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