Cassava, a versatile root from Central and South America, is a staple for over 500 million people, especially in tropical regions. Rich in vitamin C and copper, it is “often prepared like potatoes” and forms a key part of diets in countries like Nigeria, Thailand, and Indonesia.

Despite its popularity, cassava has been called the “world’s deadliest food” because eating it raw can be dangerous. It contains cyanogenic glucosides, which can release deadly cyanide if not properly processed. According to the WHO, “roughly 200 annual deaths” result from cassava-related poisoning.

These toxins serve as the plant’s defense, and inadequate preparation—common during food shortages—can cause acute poisoning or neurological disorders like konzo, a crippling paralysis of the legs. Konzo outbreaks are most common “when communities rely on poorly processed ‘bitter’ cassava while lacking protein-rich foods,” showing the link between nutrition and food safety.

Fortunately, cassava is safe when prepared correctly. Soaking, boiling, or sun-drying “drastically reduces cyanide levels,” making it a nutritious source of carbohydrates, fiber, and essential minerals.

In summary, cassava is both a dietary lifeline and a potential risk. With proper processing, it remains a vital, nutritious staple, but neglecting safety measures can turn it into a deadly food.