Cassava Culture, Don't Eat That

The cassava plant is now the world's third largest source of low cost carbohydrates especially for populations in the humid tropics, with Africa as its largest center of production. It originated in Brazil, and it is now brought to the world, especially to the African continent and all parts of Southeast Asia as well as many parts in the US. It is the principal source of nutrition for about 600 million people or even more around the world. Cassava roots are very rich in starch, and contain significant amounts of protein, minerals, vitamins A, B and C.

Yes, we understood that cassava is an important edible plant, but you should know that it could be poisonous if not prepared correctly. It is the reason the Japanese Ministry of Health prohibits the use of cassava for human consumption.

The toxin in cassava is called "linamarin". It is chemically similar to sugar but with a CN ion attached. When eaten raw, the human digestive system will convert this to cyanide poison. Just a few pieces of cassava roots contain a fatal dose of poison.

We often see it not only on TV news programs but also on local tabloid papers, where school students were killed after eating cassava cake for their snacks. Many of those who prepared cassava cakes rushed to the nearby hospitals when they ate it. The reason of death was due to "cyanide poisoning".

Cassava is traditionally boiled, or processed as an ingredient for native cakes in many tropical countries. Cassava is a staple food for many poor families. A popular delicacy among schoolchildren is deep-fried cassava coated with sugar.

 Cassava can grow easily on non-fertile lands. Many died due to hard life and cassava poisoning, and only a few immigrants survived with cassava as their main source of food.

It was known that the bitter kinds of cassava are more poisonous than the sweet varieties. I believe the bitterness of cassava is caused by under-dried and infertile and gravel-conditioned land.

Yes, it is an easy plant to grow in all land conditions as long as the climate does not go below 15 degrees Celsius, and it gives a good yield. It can be harvested after about one year to 18 months depending upon the fertile land conditions and climate. Water and fertilizer are important to have sweet cassava or less toxic crop. The young and fresh leaves may be cooked as vegetable with coconut milk. The tubers contain large amounts of starch, which is processed into flour.

As a rule always add some Red oil when frying your cassava paste.