Buy fresh, firm roots – Avoid moldy or soft spots.
Peel deeply – Remove all brown outer skin.
Soak for 12–24 hours – In clean water.
Boil thoroughly – Never eat raw.
Ventilate your kitchen – Cyanide gas escapes during cooking—keep windows open!
🚫 Never consume bitter-tasting cassava. Sweet varieties are safer and more common in markets.
💡 Pro tip: Pre-cooked cassava (like frozen fufu) or commercial tapioca products are already detoxified—safe to use.
❤️ Final Thought: Danger Lies Not in the Plant—But in Knowledge
Cassava isn’t evil.
It doesn’t want to kill anyone.
The real issue?
👉 Poverty, war, and lack of access to safe food practices.
When people are starving, they skip soaking.
When clean water is scarce, fermentation fails.
And that’s when tragedy strikes.
But with knowledge, tradition, and care?
Cassava becomes not just safe—but sacred.
Because food shouldn’t be feared.
It should be respected.
