is to allow harmful compounds to break down or leach out before the food is eaten.
Simply cooking cassava without following appropriate preparation methods may not always be sufficient for every variety or preparation method.
Bitter Cassava Can Be More Dangerous
Cassava varieties are sometimes broadly described as sweet or bitter.
Bitter varieties generally contain higher levels of cyanogenic compounds and therefore require particularly careful processing.
The difference cannot always be judged reliably simply by appearance.
People who traditionally prepare cassava generally rely on established methods appropriate for the particular
