Fortunately, simple techniques, often passed down from generation to generation, can effectively remove toxins from cassava. Here are the steps you should never neglect:
Carefully peel the root, removing all of the outer skin.
Soak the cassava in clean water for 24 to 48 hours.
Cook for a long time in boiling water to neutralize any toxic compounds.
Never eat raw or undercooked cassava.
These precautions allow you to enjoy the benefits of this root while avoiding its dangers. And in many households, these actions are part of daily life.
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