Here are some ways you can make cassava safe to eat : Peel it. The peel of cassava root contains most of its cyanide-producing compounds, so it's a good idea to discard it before cooking and eating the vegetable. Soak it. Soaking cassava by submerging it in water for 4860 hours before cooking it may reduce its content of harmful chemicals. Cook it. Since harmful chemicals are found in raw cassava, it's essential to cook it thoroughly before eating, for example by boiling, roasting, or baking it. Pair it with protein. Eating protein along with cassava may be beneficial, as this macronutrient helps rid your body of toxic cyanide. Maintain a balanced diet. You can prevent adverse effects from cassava by including a variety of foods in your diet rather than relying on it as your main source of nutrition.
There are many ways to incorporate cassava into your diet.
For example, you can use it to make snacks and side dishes. It's commonly sliced and then baked or roasted, similarly to how you'd prepare potatoes.
Additionally, you can mash it or add it to stir-fries, omelettes, and soups. It's also sometimes ground into flour and used in grain-free bread, crackers, tortillas, and pancakes.
Other popular dishes that feature cassava include: Cassava cake: a Filipino dessert made with grated cassava root Farofa: a Brazilian side dish that uses toasted cassava flour Fufu: a dough-like food eaten in many African countries, made from fermented and Pureed cassava Tapai: a fermented food often enjoyed in Southeast Asia, prepared from cassava, rice, or other starches Kabkab: a traditional Filipino wafer made from ground cassava

For optimal storage of cassava, it is crucial to keep the tuber in a cool, dry place away from direct sunlight. Ideally, store cassava in a well-ventilated area to prevent moisture buildup, which can lead to mould and spoilage. Additionally, ensure that the storage environment maintains a consistent temperature, preferably between 50 to 55 degrees Fahrenheit (10 to 13 degrees Celsius). To extend shelf life, store cassava in perforated plastic bags or breathable containers to allow air circulation while preventing excessive drying. Regularly inspect stored cassava for any signs of decay or sprouting, and promptly remove any affected pieces to prevent the spread of spoilage. Proper storage practices will help preserve the freshness and quality of cassava for an extended period.

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