Mastering the Art of Preparation
Despite its potential danger, humans have learned to safely process cassava for consumption. In South America, it is traditionally soaked for up to 24 hours to remove the toxic cyanide before being ground into flour. In Africa, cassava is peeled, fermented, and boiled to neutralize the toxins. In the Pacific Islands, people bake or steam it to ensure safety.
Over time, these methods have been passed down through generations, allowing cassava to become a staple in the diets of millions. In fact, cultures around the world have found creative ways to incorporate cassava into their cuisines, from *fufu* in West Africa to *tapioca pearls* in bubble tea.
