In African communities with protein-poor diets, repeated consumption of poorly processed cassava leads to konzo.
Cyanide affects the nervous system, causing sudden weakness in the legs and possible permanent sequelae.
How to Make Cassava Safe
1. Peel thoroughly
The peel holds most of the toxins. Remove it completely.
2. Soak or Ferment
Grate or peel the root and cover it with clean water for 24–48 hours. In Northern Brazil, farinha d’água (cassava flour) follows this method.
3. Cook until tender
Boiling for at least 20 minutes breaks down the toxic molecules. Raw roots should never be consumed.
4. Combine with protein
The body detoxifies cyanide better if amino acids are available. Include eggs, fish, or legumes in the meal.
When does cassava become the villain?
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