Cassava, a root vegetable native to Central and South America, is a staple food for over 500 million people, especially in tropical regions like Nigeria, Thailand, and Indonesia. It’s rich in vitamin C and copper and is often used like potatoes.

However, cassava is also called the “world’s deadliest food” because when eaten raw or improperly prepared, it can release cyanide. According to the World Health Organization (WHO), “about 200 people die annually from cassava-related cyanide poisoning.”

These toxic compounds are part of the plant’s natural defense, but during famine or conflict, people may skip essential safety steps. This can lead to severe health issues like acute poisoning and konzo—“an irreversible and sudden paralysis of the legs” caused by eating poorly processed bitter cassava combined with a low-protein diet.

Despite the risks, cassava is safe when prepared correctly. Soaking it for 24 hours, boiling, or sun-drying reduces its toxins. When processed properly and eaten in moderation, it offers valuable nutrition including carbs, fiber, and minerals.

In short, cassava is both life-sustaining and potentially deadly—depending entirely on how it’s handled.