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On March 6, 2026, a shocking fact came to light: over 200 people die each year from consuming what some call the “world’s deadliest food.” Yet, nearly half a billion people eat it daily without any harm. That food is none other than cassava, a humble, starchy root that feeds entire nations, fuels local economies, and sustains life across Africa, Latin America, and Southeast Asia.
But how can something so potentially dangerous also be a dietary staple for millions? The secret lies not in the plant itself—but in how it’s prepared and consumed.
What Is Cassava?
Cassava, also known as manioc, yuca, or tapioca root, is a tuberous plant rich in carbohydrates. It is a major food source for millions of people because it: