Yucca is fantastic when fried. Very South American, takes me back to my times in Colombia.

You've got to boil it first, though. Otherwise it'll just be too hard. But fried until golden brown with some kind of creamy dipping sauce, it's fantastic.

Thanks to everyone for your helpful suggestions. I have gotten cassava in my box once before and probably will again. I will most likely have a chance to try all of your ideas...but will start with the Cassava Beef Biryani since I have all the ingredients on hand.

somebody send this recipe and I tried very good http://www.flickr.com/photos/keralacookery/5127138601/

Cassava Beef Biryani

Ingredients
• Boneless beef– 1 lb
• 2 tbsp coriander powder
• 1 tbsp red chili powder
• 1/4 tsp turmeric powder
• salt to taste
• Fresh/Frozen Tapioca, skin removed and cubed – 1lb
• 3/4th cup grated coconut (fresh/frozen)
• 1 tbsp chopped ginger
• 1/4 tsp turmeric powder
• 2 tbsp oil
• 1 cup thinly sliced shallots
• 2 tbsp garlic, chopped
• A few curry leaves
Method
Clean and cut the beef into small 1/2 inch cubes. Place the beef in a pressure cooker, add the coriander, chili and turmeric powders and salt and mix well. Add 1/4 cup water to the pressure cooker. Close the lid and cook on high till the pressure builds up completely. At this point, turn down the heat to medium and cook for 5-6 minutes. Switch off the stove and let the cooker cool down before opening the lid.
Different cuts of meat would require different cooking time, if the beef pieces are not soft after five minutes, cover the pressure cooker and cook for a few more minutes, till the pieces are tender. Do not overcook, as we will be frying these pieces again. There should be at least half cup of gravy in the beef at the end of this step.
Place the grated coconut, ginger pieces and the turmeric powder in a food processor and grind coarsely. Keep aside.
While the beef is getting cooked, place the cubed tapioca pieces in a deep pot and pour enough water to cover the pieces. Bring this to a boil, reduce the heat to medium, cover and cook for 12-15 minutes till the tapioca pieces are cooked, but still firm. Remove from the heat and drain out all the water from the pot. Stir in the coconut mixture to the tapioca and mix well to combine.
In a separate pan, heat the oil and add the shallots and sauté till soft. Add the garlic and the curry leaves and sauté till the shallots starts to brown. Use a slotted spoon to transfer the cooked beef pieces from the gravy to the pan. Sauté for a few minutes till the beef pieces start browning. Reduce the heat and let it cook on low heat for a few minutes.

There is a Pinoy cassava cake that I have a had a few times and is quite delicious. The recipe I found/ use is pretty easy and uses fairly non-esoteric ingredients.

http://panlasangpinoy.com/2009/08/16/filipino-food-dessert-holiday-cassava-cake-recipe/

I've had them as a really good alternative to french fries. I don't like to deep fry at home though. If you dare, let me know how it works out!