What Is Cassava?
Cassava (also known as yuca or manioc) is a root vegetable grown widely across Africa, South America, and parts of Asia. It thrives in poor soil, withstands drought, and produces high carbohydrate yields, making it one of the most important food security crops in the world.
For many communities, cassava isn’t just food — it’s survival.
It’s boiled, fried, mashed, fermented, dried into flour, and used to make staples such as gari, fufu, tapioca, and cassava bread.
Why Can It Be Dangerous?
Cassava naturally contains compounds called cyanogenic glycosides. When eaten raw or improperly processed, these compounds can release cyanide — a toxic substance.
There are two main types of cassava:
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