Konzo (from the Yaka word meaning “tied legs”) is a sudden-onset, irreversible paralysis of the legs caused by chronic cyanide exposure — primarily from eating inadequately processed bitter cassava during times of food scarcity.
Where It Occurs:
Rural parts of Democratic Republic of Congo, Central African Republic, Tanzania, and Mozambique
Who’s Most at Risk:
Children and women (often primary consumers)
Communities with limited water or fuel for processing
📌 Outbreaks typically follow droughts or conflict, when proper preparation methods are skipped to save time or resources.
While preventable, konzo remains a public health issue in some areas due to poverty, lack of education, and climate stress.
✅ Safe Preparation: How to Remove Cyanide from Cassava
The good news?
👉 Traditional processing techniques are highly effective at removing cyanide — when followed correctly.
Here’s how different cultures safely prepare cassava:
1. Peeling
Toxins are concentrated in the peel — always remove thoroughly.
2. Soaking
Submerge in water for 48–72 hours — leaches out up to 80% of cyanide
Fermentation during soaking breaks down harmful compounds
🌍 Common in West Africa (fufu, gari)
3. Grating & Squeezing
Grate roots and squeeze pulp in cloth to extract bitter juice
This removes both moisture and cyanide
🧺 Used in making farinha (Brazil), lafun (Nigeria)
4. Drying
Sun-dry grated cassava — further reduces toxins through evaporation
Final product: dry flour or granules
☀️ UV light helps break down residual compounds.
5. Cooking
Boiling, roasting, or frying destroys remaining cyanide
Never eat raw or undercooked cassava
🔥 Heat + moisture = detoxification
🛡️ Key Safety Tips for Consumers
Even if you buy cassava pre-packaged, take these precautions:
