Place in a pot with the garlic and fill with enough water to cover the ingredients.
Bring to a boil and then lower to medium heat.
Cook with the lid half covering the pot until the yuca is soft and tender.
Add some salt and cook for five more minutes. Remove from heat and let cool.
Meanwhile while the yuca is cooking, prepare the salad by finely slicing the cabbage and place in a bowl. Combine with the diced tomato and onion. Season with the salt, lime juice and oil, then set aside.
To serve, place a banana leaf for each serving and add a few pieces of yuca and chicharon or pork rind on top. Then cover with the cabbage salad. Add a few habanero chiles if you like spice and serve immediately.