Cyanide. The same poison used in chemical warfare.

And here’s what happens when it’s not removed:

Acute poisoning

Nausea, dizziness, seizures, respiratory failure, death within hours

Chronic exposure

Goiter, nerve damage, paralysis

Konzo

Sudden, irreversible leg paralysis—linked to bitter cassava + low-protein diets

According to the World Health Organization (WHO), over 200 deaths per year are linked to improperly prepared cassava—mostly in rural areas during famines or conflicts when proper processing isn’t possible.

How Does Cassava Become Safe?

The good news?

Cassava isn’t deadly when prepared correctly.

For centuries, traditional cultures have developed methods to remove its toxins. These techniques break down cyanide before the food ever hits the plate.

Key Steps to Detoxify Cassava:

Peel thoroughly – Toxins concentrate in the skin.

Cut into small pieces – Increases surface area for toxin removal.

Soak in water – For 12–48 hours, depending on variety.

Ferment – Used in garri and fufu; microbes break down cyanide.

Grate & dry – Sun-drying releases cyanide gas.

Cook thoroughly – Boiling or roasting completes detoxification.

Science note: Proper soaking and cooking can reduce cyanide levels by up to 95%.

In countries like Nigeria, Brazil, and Thailand, these methods are passed down through generations—and save lives every day.

Why Do So Many People Still Eat It?

Because cassava is a survival crop.

Here’s why it’s irreplaceable:

Grows in poor soils and drought conditions

Feeds families when rice, wheat, or corn fail

Stores well underground—can be harvested months later

High in carbohydrates—fills hungry bellies fast

For millions living in food-insecure regions, cassava isn’t just food.

It’s resilience.

And when prepared safely?

It’s nutritious, filling, and delicious.