Modern solutions
Educational campaigns – programs in Nigeria and Tanzania reduce poisonings by 70%.
Genetic selection – the TMS 30572 variety with low glycoside content is introduced in West Africa.
Industrial technologies – automatic drying and washing lines, safe tapioca flour with clear instructions.
Food innovations – interest in gluten-free cassava products is growing in Europe and the US.
Personal stories
✍️ Linda (Cameroon)
“My grandmother used to say, ‘Cassava is like fire – it’s warm, but it can burn.’ She would grate the roots, wrap them in cloth, and press them for 24 hours. Now I do the same thing – it’s more than cooking, it’s a tradition.”
✍️ Alejandro (Peru)
“When I moved to Lima, I cooked cassava quickly, without soaking. After a month, I started having stomach pains. The doctor asked if I ate cassava – I was shocked. Now I follow everything my parents taught me.”
Debunking myths
Myth 1 : “If it’s sold on the market, it’s safe.”
Fact : Cassava is a raw product; without heat treatment, it remains toxic.Myth 2 : “Bitter cassava is tastier and healthier.”
Fact : Bitterness signals a high level of glycosides. Properly prepared sweet cassava is healthier.Myth 3 : “A single bite of raw cassava is not dangerous.”
Fact : Even a single dose can be dangerous, especially for children and people with weakened health.
Alternatives to cassava
Yams – a tropical root vegetable, safe and nutritious.
Sweet potato – sweet potato, rich in vitamins and antioxidants.
Taro – a delicate root with a nutty flavor, popular in Asia.
But in cultures where cassava is a survival food, nothing replaces it – so it is important to learn to process it properly.
Cassava in the cuisine of the future
Amid the climate crisis and growing population, cassava is becoming increasingly valuable:
needs less water;
it is resistant to pests;
It grows where wheat, corn, and rice do not thrive.
Global companies are already experimenting with:
bioplastics from cassava starch;
ecological packaging;
fuels;
gluten-free products.
Knowledge is the best defense
Cassava is both a friend and a potential enemy – like a kitchen knife: in skilled hands – a tool; in unskilled hands – a source of trouble. If you want to include it in your menu, study the recipes, traditions and methods of disposal. Respect the culinary experience of the peoples who have been benefiting and minimizing the risk for centuries.
✅Brief rules for safe consumption
Never eat raw root.
Peel completely.
Soak for 24–48 hours.
Boil or fry until fully cooked.
Combine with protein foods.
Keep refrigerated for up to 2–3 days after peeling.
Buy only from trusted merchants.
Cassava in children’s and family menus: caution, not fear
Many parents are hesitant to give cassava to their children, and rightly so. But when properly processed, it is a valuable source of energy and nutrients.
Tips for parents:
Start with small portions.
Do not use homemade flour without soaking and heat treatment.
Boil or fry well – better to overcook than undercook.
Combine with legumes, meat or eggs.
Never let children taste raw cassava, even while you are cooking it.
Culinary inspiration: 3 original recipes
🥟African patties with cassava and cheese
Required products:
500 g of boiled and mashed cassava
200 g grated cheese
1 egg
salt, pepper
frying oil
Preparation:
Mix the cassava with the egg, salt and pepper.
Form flatbreads, put cheese in the middle.
Seal, fry until golden.
🍮Brazilian tapioca pudding with coconut
Products:
100 g of tapioca flour
400 ml coconut milk
3 tbsp sugar
vanilla, cinnamon
Steps:
Mix everything, bring to a boil.
Simmer over low heat for 15–20 minutes.
Pour, cool, serve with fruit.
🍠Baked cassava with garlic and rosemary
Products:
1 kg cooked cassava
2–3 tbsp olive oil
4 cloves of garlic
rosemary
salt, pepper
Preparation:
Cut the cassava into slices.
Arrange on a tray, sprinkle with fat, garlic, and rosemary.
Bake for 20 minutes at 200 °C.
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