Raw cassava contains cyanogenic glycosides—natural compounds that release hydrogen cyanide when chewed or digested.
There are two types:
Sweet cassava: Low toxin levels—safe with basic cookingGroceries
Bitter cassava: High toxin levels—requires extensive processing
If eaten raw or improperly prepared, bitter cassava can cause:
Acute cyanide poisoning (nausea, dizziness, seizures, death)
Konzo: A permanent, paralytic neurological disease causing sudden leg weakness—common in malnourished children and women during faminesThe WHO links konzo outbreaks to war, drought, and poverty—when people skip proper preparation to save time or fuel.
How to Make Cassava Safe: Traditional Wisdom Saves Lives
For centuries, communities have used time-tested methods to detoxify cassava:
1. Peeling
Remove the toxic outer skin (where most cyanide concentrates).
