Lost knowledge – an overlooked danger
With the advent of fast food, many traditions are being forgotten. In poor areas, younger generations often do not know how to properly process cassava. When food is scarce, people eat raw or undercooked roots – leading to epidemics of poisoning.
In 2017, dozens of children in Uganda were poisoned by school porridge made from poorly cleaned cassava; several died.
Cassava and children: special attention
Children’s bodies are more sensitive to cyanide. If you are cooking cassava for a family with children:
use only proven recipes;
never let children taste raw cassava;
Make sure the food is fully cooked.
Homemade recipes: safe and delicious cassava
Cassava puree
Peel the roots.
Cut, soak in cold water for 24 hours.
Change the water, boil for 40–60 minutes.
Mash, add cream, butter and a little garlic.
Fried cassava
After soaking and boiling, cut into sticks.
Fry until golden, serve with avocado, tomato or sour milk sauce.
