“The world’s deadliest food” kills more than 200 people a year, but millions continue to consume it.

When precariousness increases the risks

During times of scarcity or crisis, some populations shorten the preparation steps due to lack of time, clean water, or sufficient resources. However, cassava requires precise and sequential steps to be consumed safely. When these steps are not followed, the effects can be serious and long-lasting, particularly on the nervous system.

This is why specialists emphasize a key point: the danger is neither systematic nor inevitable. Where traditional skills are respected and passed on, incidents remain rare.

The good news is that simple methods can make cassava perfectly edible. These practices, often age-old, are now validated by experts:

1. Carefully peel the root, as the skin concentrates a large part of the undesirable substances.
2. Soak the peeled cassava in water for one to two days, changing the water regularly.
3. Cook thoroughly in boiling water before consumption.
4. Fermenting it in certain traditional preparations is a particularly effective method.

These steps, carried out in this order, greatly reduce problematic compounds and make the food safe.

Why do we continue to eat it despite everything?

Because cassava also has many advantages. It is filling, versatile, naturally gluten-free, and rich in complex carbohydrates. When properly prepared, it provides vitamin C and potassium, and contributes to digestive comfort thanks to its resistant starch.

In cooking, it comes in many forms: flatbreads, purées, desserts, fries, or tapioca. Its neutral taste allows it to be used in both savory and sweet dishes.