Although it is considered “the deadliest food in the world”, 500 million people still consume it and it claims more than 200 victims each year y

Cassava, cultivated primarily in Africa, Asia, and South America, is much more than just an ingredient. For many rural communities, it represents a true source of food security. Easy to grow, resistant to poor soils and periods of drought, it stands out as a reliable solution when other crops fail.

In some regions, it even forms the basis of the daily diet. Boiled, ground into flour, or incorporated into traditional dishes, it adapts to a wide variety of local recipes and has been passed down through generations without losing its importance.

A robust plant… but not without its peculiarities

What is often overlooked is that cassava has a natural defense system. It contains compounds called cyanogenic glucosides. These substances, naturally present in the plant, can become problematic if the food is not prepared properly.

This does not mean that cassava is inherently dangerous. Quite the contrary: when processed correctly, it is perfectly safe and nutritious. The real issue lies in how it is processed before being consumed.

Why preparation is an essential step

ADVERTISEMENT

←PreviousNext→