According to the World Health Organization (WHO), improperly prepared cassava can cause acute, sometimes fatal, poisoning. Each year, approximately 200 deaths are reported worldwide due to improper preparation. And that’s not all: prolonged consumption of insufficiently processed cassava, especially during times of food crisis, can cause a condition called konzo, a neurological disease that causes irreversible paralysis of the legs. Worrisome, right?
This type of tragedy usually occurs in extreme situations, where avoiding hunger becomes the top priority. Cassava then becomes a survival solution… which can turn into a trap if poorly prepared.
But then, why do we continue to eat it?
Good question. And the answer is that cassava is essential in many regions. It grows where few other plants can survive, and can feed entire families when resources are scarce. Economical, nutritious, and easy to store, it plays a central role in the diets of millions of people.
In countries like Venezuela, facing severe economic crises, cassava has become a staple food. Unfortunately, this vital resource can lead to serious risks if proper preparation practices are not followed.
Fortunately, simple techniques, often passed down from generation to generation, can effectively remove toxins from cassava. Here are the steps you should never neglect:
Carefully peel the root, removing all of the outer skin.
Soak the cassava in clean water for 24 to 48 hours.
Cook for a long time in boiling water to neutralize any toxic compounds.
Never eat raw or undercooked cassava.
