🌍Why people still eat it
Despite the risks, cassava remains an important food source because:
High yield and resilience: It thrives on poor soils and tolerates drought, making it a reliable crop in difficult climates.
Versatility: Cassava is used in various forms—boiled, fried, fermented, or ground into flour—in dishes such as tapioca, garri, and fufu.
Cultural significance: In many regions, cassava is deeply rooted in culinary traditions and local economies.
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🧑🍳Safe preparation methods
How to consume cassava safely:
Soak the peeled roots in water for 24–48 hours.
Boil the roots or let them dry thoroughly in the sun.
Avoid eating raw or undercooked cassava, especially the bitter variety.
These methods help to remove or reduce the cyanide content so that the food can be safely consumed.
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🍽️Other deadly foods to watch out for
While cassava is one of the most dangerous, other foods can also pose risks if not prepared properly:
Fugu (pufferfish): Contains tetrodotoxin, a potent neurotoxin. Only licensed chefs in Japan and Korea are allowed to prepare it.
Death cap mushroom: Due to its toxins, consuming even a small amount can be fatal.
Rhubarb leaves: Contain oxalic acid, which can cause kidney failure if consumed in large quantities.
Peanuts: A common allergen that can cause fatal anaphylaxis in sensitive individuals.
🧠Final Thoughts
: Cassava is a nutritious and important food for many. However, it's important to be aware of the risks of improper preparation. With safe processing methods, you can enjoy cassava safely. Always ensure that food is prepared by experienced people, especially when potentially dangerous ingredients are used.