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

The pieces are immersed in water for several hours to several days, depending on local traditions. This step is essential to reduce natural toxic substances.

5. Drying (optional depending on the use)

In some methods, the cassava is then dried in the sun to preserve it longer or to turn it into flour.

6. Prolonged cooking

The cassava is then boiled, steamed, or prepared according to local recipes. This final step is essential to ensure its food safety.

But in everyday life, these processes can sometimes be shortened. Lack of time, economic difficulties, or food emergencies force some families to prepare cassava more quickly than recommended.

It is in these specific cases that the risks increase.

When an everyday food can cause a problem

Consuming improperly prepared cassava can lead to various health effects. In milder cases, it can cause digestive problems, dizziness, or a feeling of weakness.

But in more concerning contexts, particularly in cases of repeated and prolonged use, more serious consequences can arise. Among them is a rare neurological condition called konzo, which affects motor skills and coordination.

These situations mainly affect already vulnerable populations, where access to a varied diet is limited.

Better understanding leads to better consumption.

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