If you buy cassava at an international market:
Always choose sweet cassava (smaller, less fibrous)
Peel thoroughly
Soak 12+ hours in cold water
Boil in open pot (to let cyanide gas escape) for at least 20 minutes
Discard cooking water—never reuse
Never use cassava leaves or stems unless you’re trained—they contain even higher toxin levels.
🌟 The Bigger Picture
Cassava isn’t “deadly”—ignorance and desperation make it dangerous.
