Konzo occurs mainly in parts of Africa where diets are extremely low in protein and cassava is consumed daily. Repeated exposure to poorly processed cassava allows cyanide to accumulate, damaging the nervous system. The result is sudden, irreversible weakness in the legs, often affecting children and women of reproductive age.

How to Prepare Cassava Safely

  1. Peel thoroughly
    Most of the toxins are concentrated in the peel. Remove it completely.
  2. Soak or ferment the root
    Grated or peeled cassava should be covered with clean water for 24 to 48 hours. Traditional methods such as Brazil’s farinha d’água rely on this step to reduce cyanide safely.
  3. Cook until fully tender
    Boiling for at least 20 minutes breaks down cyanogenic compounds. Cassava must never be consumed raw.
  4. Pair with protein
    The body eliminates cyanide more effectively when amino acids are available. Eating cassava with fish, eggs, or legumes helps with detoxification.

When Cassava Becomes a Threat