Cassava — a starchy root vegetable native to South America — feeds over 500 million people across Africa, Asia, and Latin America.
It’s a vital source of calories for families in tropical climates, where it grows easily in poor soils and harsh conditions. You may know it as yuca, manioc, or tapioca — used in everything from boiled sides to flatbreads, porridge, and even desserts.
But here’s what many don’t realize:
👉 Raw cassava contains naturally occurring compounds that can be toxic — even deadly — if not properly prepared.
When eaten unprocessed, it can release cyanide, leading to poisoning, neurological damage, or death — especially in regions affected by drought or poverty.
