2. Soaking
Submerge peeled roots in water for 18–24 hours—allows enzymes to break down toxins.
4. Thorough Cooking
Boil, roast, or bake until completely tender—heat destroys residual cyanide.
🔥 Critical: Never eat cassava raw. Never skip peeling. Never rush the process.
🌱 Why Do Millions Still Rely on Cassava?
Despite the risks, cassava is irreplaceable because it:
Grows in poor soil and drought conditions
Stores well in the ground for months
Provides affordable calories in food-insecure regions
Serves as a lifeline during conflict or climate disasters
