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

In local culinary traditions, the preparation of cassava is a skill passed down through generations. Depending on the region, it may be peeled, soaked, fermented, dried, and then cooked for a long time. These steps are not insignificant: they help reduce potentially harmful natural compounds.