🌍 Why People Still Eat It
Despite the risks, cassava remains a vital food source because:
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High Yield & Resilience: It thrives in poor soils and can withstand drought, making it a reliable crop in challenging climates.
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Versatility: Cassava is used in various forms—boiled, fried, fermented, or ground into flour—for dishes like tapioca, garri, and fufu.
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Cultural Significance: In many regions, cassava is deeply embedded in culinary traditions and local economies.
🧑🍳 Safe Preparation Methods
To safely consume cassava:
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Soak peeled roots in water for 24–48 hours.
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Boil or sun-dry the roots thoroughly.
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Avoid consuming raw or undercooked cassava, especially the bitter variety.
These methods help remove or reduce the cyanide content, making the food safe to eat.
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