Cassava is one of those foods that quietly holds the world together. It doesn’t always get the attention that wheat, rice, or corn receives, yet for millions of families, cassava is not a trend or a specialty ingredient—it’s daily survival. It’s the kind of crop people rely on when the weather turns harsh, when the soil is tired, and when other harvests fail.

But cassava also comes with an important truth that deserves respect: it must be prepared properly. When handled the right way, cassava becomes a dependable, nourishing staple. When eaten raw or processed carelessly, it can be harmful. The good news is that communities across the globe have understood this for generations, and their methods are both practical and scientifically sound.

Cassava naturally contains a compound called linamarin. This substance is found in all cassava varieties, and it becomes a problem only when the plant’s cells are damaged—during peeling, grating, chewing, or cutting. When that happens, linamarin can break down and release hydrogen cyanide, a toxic chemical.

If cassava is consumed raw or poorly processed, it may lead to serious health consequences. In the short term, a person could experience acute cyanide poisoning, which may involve nausea, dizziness, and in extreme cases, severe outcomes. Over time, repeated exposure to small amounts of cyanide may contribute to chronic health problems, including konzo, a neurological condition that can cause paralysis. Cassava toxins can also interfere with iodine uptake, increasing the risk of goiter and thyroid issues.

The World Health Organization has estimated that each year there are hundreds of non-fatal cases and dozens of deaths, mostly in sub-Saharan Africa, especially during periods of famine or drought when families may be forced to skip traditional processing steps. The highest risk is linked to bitter cassava, which contains more linamarin and becomes dangerous when eaten without soaking, fermenting, or thorough cooking.

Still, here’s the part many people forget: cassava is not a “bad” food. It is simply a powerful food that demands knowledge. And that knowledge already exists.

For generations, people have developed careful, time-tested ways to remove cyanide from cassava. These practices weren’t invented in a laboratory—they were shaped by experience, family wisdom, and daily life. Yet when you look closely, they align beautifully with the science of detoxification.

The first step is simple: peel the root. The toxins are more concentrated in the skin and outer layers, so removing the peel reduces risk immediately. Next comes one of the most important steps: soaking cassava in water for one to seven days. This process encourages fermentation, which helps break down linamarin and allows toxins to leach out into the water.

After soaking, many cultures grate, pound, or slice the cassava thinly, increasing the surface area so remaining toxins can escape more easily. Then comes the step that seals the deal: thorough cooking. Boiling, roasting, or frying helps neutralize what’s left, making the cassava safe to eat. For flour and other dried products, sun-drying is also widely used, because sunlight and airflow speed up detoxification and reduce moisture that can trap harmful compounds.

These methods aren’t just tradition for tradition’s sake. They are practical safety systems, refined over time, and they work.

Across West Africa, cassava becomes staples like gari and fufu, feeding families day after day. In South America, cassava shows up as farofa or in beloved dishes like arepas made with cassava-based ingredients. In many parts of Asia, cassava is transformed into familiar treats such as tapioca pearls and cassava cakes, often enjoyed at celebrations or shared with neighbors over tea.

Different names, different flavors, different cultural memories—but the same principle underneath: cassava becomes safe when prepared with care.

So why does cassava matter so much in the first place? Because it does something few crops can do. Cassava grows where other plants struggle. It can thrive in poor soil, tolerate dry conditions, and withstand climate extremes better than many common grains. It provides affordable calories for low-income households, and it has a unique advantage: it can be stored in the ground for months, acting like a living pantry when times are uncertain.

In a world facing increasing climate stress, cassava is becoming even more important. Researchers are working on low-cyanide, high-yield varieties to make the crop safer and more productive. Some regions are developing improved local varieties, such as “Nam Dinh” in Vietnam, while other countries, including Nigeria, are exploring biofortified cassava to strengthen nutrition and resilience.

Unfortunately, cassava is often misunderstood, especially online. Let’s clear up a few common myths in a way that’s honest and helpful.

First, the claim that “cassava is poison” is simply not true. Cassava is only dangerous when it is improperly prepared. Second, the idea that “everyone who eats cassava is at risk” ignores the reality that millions of people consume cassava safely every day using proven preparation methods. Third, “you should avoid it completely” is unnecessary for most people, especially outside tropical regions, because many cassava products sold in stores are already processed for safety. And finally, the statement “cassava has no nutrition” isn’t accurate. Cassava is primarily an energy source, but it also offers vitamin C, manganese, and some fiber, particularly in sweet varieties.

If you live outside the tropics and you’re buying cassava from a grocery store, safety is still simple—you just need to be mindful. Always cook cassava before eating, and never eat it raw. If you want extra convenience, choose pre-peeled, frozen, or dried cassava products, since these are often partially processed and easier to handle. When preparing large amounts, make sure you have good ventilation, because trace gases can build up in enclosed spaces. For better overall nutrition, pair cassava with protein-rich foods like beans, eggs, fish, poultry, or lentils. And whenever possible, support sustainable cassava farming, which helps smallholder farmers around the world maintain stable livelihoods.

It’s also worth noting that tapioca pearls, the chewy pearls used in bubble tea, are highly processed and widely considered safe to consume. They are a great example of how cassava can be transformed into a modern, enjoyable food while still respecting safety.

In the end, you don’t need to fear cassava—but you should respect it. Cassava is like other foods that require proper preparation, such as kidney beans, which also need to be cooked thoroughly. It reminds us of something deeply human: nature provides nourishment, but safety comes from wisdom.

So whether you’re enjoying gari in Ghana, yuca fries in Colombia, or a cup of boba tea in Bangkok, take a moment to appreciate the knowledge passed down through generations. That wisdom turned one of the world’s toughest, most resilient crops into something not only edible, but essential.

Because real food isn’t just fuel. It’s culture. It’s survival. It’s care—rooted deep in the earth and shared across continents, one family table at a time.