Cassava, a humble root vegetable, might seem unassuming, but it’s packed with essential nutrients like Vitamin C and copper. Native to Central and South America, this starchy staple fuels millions across tropical regions, with Nigeria, Thailand, and Indonesia leading global production.
Yet beneath its nourishing surface lies a hidden peril. If eaten raw or prepared incorrectly, cassava releases deadly cyanide compounds. The World Health Organization reports that around 200 people die each year from cassava poisoning—earning it the chilling nickname, “the world’s deadliest food.”
In severe cases, prolonged cyanide exposure has been linked to konzo, a devastating neurological disease that causes irreversible paralysis. This risk spikes sharply during famine and conflict when people, desperate for food, consume improperly processed cassava to survive.
But here’s the twist: with proper preparation—through soaking, boiling, or sun-drying—cassava becomes a safe, reliable source of carbohydrates, fiber, and vital nutrients. This careful process transforms a dangerous root into a lifesaving staple for millions worldwide, proving how tradition and knowledge can turn risk into resilience.
