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Cassava is a lifesaving staple for hundreds of millions—but in its raw form, it’s also a silent killer. The starchy root, a dietary cornerstone across the tropics, contains cyanogenic compounds that can release deadly cyanide when consumed. Indigenous peoples in Central and South America mastered the art of detoxifying cassava through careful processing, turning a poisonous plant into a reliable food source. But when cassava spread to Africa, the traditional knowledge didn’t always travel with it—leading to unexpected and deadly consequences.

Cassava, originally from South America, was cultivated for thousands of years by Indigenous groups like the Tupi and Arawak. They quickly discovered that bitter varieties of cassava, while more resistant to pests, contained dangerously high levels of cyanide. To neutralize the poison, they developed intricate processing techniques: grating, soaking, fermenting, and drying the roots before consumption. The iconic "tipiti" press, a woven cylindrical tube, was used to squeeze out toxic juices, allowing the cassava to become safe flour. These methods ensured that even the most toxic cassava varieties could be consumed without harm.

In the 16th century, Portuguese traders introduced cassava to Africa, where it flourished in poor soils and drought conditions. It quickly became a staple food, particularly in West and Central Africa. However, many regions did not inherit the full set of detoxification techniques used in the Americas. Some communities processed cassava inadequately or ate varieties with higher cyanide content during famines, leading to widespread health problems. Chronic exposure to cassava’s toxins resulted in diseases like konzo—a neurological disorder causing paralysis—especially in areas where cassava was relied on during food shortages.

Today, African countries continue to grapple with the balance between cassava’s resilience and its risks. Scientists have developed low-cyanide cassava breeds, while education campaigns promote safer processing methods. But the historical lesson remains: moving a crop across continents is not just about planting—it’s about transferring the wisdom that makes it safe to eat. The story of cassava is a reminder that food is never just food; it’s knowledge, culture, and survival wrapped into every bite.

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