Soak cassava in water for several hours and up to two days before preparing cassava for consumption. When ready, rinse and ...

African cuisine employs fermented plant-based ingredients to enhance flavor and nutrition, without breaking the bank ...

However, it shouldn’t be eaten raw, as it contains some natural forms of cyanide, which can be removed by soaking it in water ...

But cassava contains cyanogenic glycosides, which can cause cyanide poisoning if not prepared properly. Safe methods include peeling, soaking, fermenting, and cooking.

Soak the grated cassava: Place the grated cassava into a large bowl and cover it with clean water. Let it soak for several hours or overnight. This soaking process helps to release the starch from ...

This nutrient-dense alternative flour is made from cassava, the starchy tuber that’s beloved throughout South America, the Caribbean, and beyond. Here’s how to use it in your cooking and baking.

Some people use detergent to soak the cassava roots. The quantity you use depends on how much cassava you’re soaking,” explained Sanni, the woman behind the peeling of the cassava roots.

Cassava, a staple food for 700 million people, is both a lifeline and a hidden danger. A staple food that sustains millions worldwide carries a hidden danger if not handled properly.