Over 200 People Die From the “World’s Deadliest Food” Every Year — Yet 500 Million Still Eat It Safely. Here’s Why.
Here’s why it’s irreplaceable:
✅ Grows in poor soils and drought conditions
✅ Feeds families when rice, wheat, or corn fail
✅ Stores well underground—can be harvested months later
✅ High in carbohydrates—fills hungry bellies fast
For millions living in food-insecure regions, cassava isn’t just food.
It’s resilience.
And when prepared safely?
It’s nutritious, filling, and delicious.
🌍 Where Is It Eaten?
Cassava is a global staple:
West Africa
Fufu, Garri, Abacha
Latin America
Arepas, Casabe (flatbread), Sancocho
Caribbean
Bammy (Jamaica)
Southeast Asia
Tapioca pudding, cassava cake
Brazil
Farofa (toasted flour), Pão de Queijo (cheese bread)
Even in grocery stores in the U.S., you’ll find cassava flour labeled as “gluten-free yuca flour.”
❓ Can You Eat Cassava Safely at Home?
✅ Yes—but only if you follow strict preparation rules.
If You’re Cooking Cassava:
