Every year, over 200 people die from eating a food so dangerous, it’s been called the “world’s deadliest dish.”
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Yet, at the same time, nearly half a billion people rely on it as a daily staple.
It’s not fugu (blowfish).
It’s not raw meat or moldy cheese.
It’s something far more humble:
👉 Cassava.
This starchy root vegetable feeds millions across Africa, Latin America, and Southeast Asia—yet if prepared incorrectly, it can release lethal cyanide gas in your kitchen.
So how can one food be both a lifeline and a killer?
Let’s uncover the truth behind cassava—the plant that feeds the world but demands respect. ✨💛
🌱 What Is Cassava?
🌱 What Is Cassava?
Cassava (also known as yuca, not to be confused with yucca the ornamental plant) is a hardy, drought-resistant tuber that looks like a thick, brown-skinned sweet potato.
It’s a dietary cornerstone for over 800 million people worldwide, especially in regions where other crops fail due to poor soil or climate.
You may know it as:
The base of tapioca pearls in bubble tea
Garri or fufu in West African cuisine
Farofa in Brazilian cooking
A gluten-free flour alternative
But beneath its unassuming surface lies a hidden danger.
⚠️ Why Is Cassava Called the “World’s Deadliest Food”?
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