Cassava, a starchy root vegetable native to Central and South America, is a dietary staple for over 500 million people, especially in tropical regions such as Nigeria, Thailand, and Indonesia. It is rich in vitamin C and copper and is often prepared like potatoes. Despite its nutritional benefits, cassava carries serious health risks if consumed raw due to the presence of cyanogenic glucosides—compounds that can release toxic cyanide. The World Health Organization (WHO) reports that around 200 people die each year from cassava-related cyanide poisoning. These toxins serve as a natural defense for the plant, and improper preparation—particularly during times of famine or hardship—can lead to acute poisoning or long-term neurological disorders.

One of the most severe health outcomes linked to poorly processed cassava is konzo, a sudden and irreversible paralysis of the legs. This condition primarily affects impoverished communities and is associated with diets lacking sufficient protein alongside the consumption of “bitter” cassava. Despite these dangers, cassava is safe to eat when correctly prepared. Traditional methods such as soaking for 24 hours, boiling, or sun-drying effectively reduce its cyanide content. When processed properly and consumed in moderation, cassava remains a valuable and nutritious food source, providing essential carbohydrates, fiber, and micronutrients. With proper education and preparation practices, the health risks of cassava can be minimized, allowing it to continue playing a key role in global food security.