The food appears to be cassava, also known as yuca or manioc—a staple for millions worldwide but also one of the deadliest foods if not prepared correctly.
Cassava contains cyanogenic glycosides, which can produce cyanide when consumed raw or improperly processed. This toxic compound can cause severe poisoning, leading to paralysis, organ failure, or even death. Each year, over 200 people die from cassava poisoning, especially in regions where it’s a dietary staple but proper preparation methods aren’t always followed.
Despite the risks, cassava remains a crucial food source for nearly 500 million people, particularly in Africa, South America, and parts of Asia. Its resilience in harsh climates and high carbohydrate content make it a vital crop. However, to make it safe to eat, cassava must be peeled, soaked, fermented, or thoroughly cooked to remove toxins.
The danger comes when people consume it improperly—out of necessity, lack of awareness, or sheer carelessness. Bitter varieties contain higher cyanide levels and require extensive processing, while sweet varieties have lower toxin levels but still need proper cooking.
For many, cassava is life-sustaining. But for the uninformed or desperate, it can be a silent killer on their plate.
