Cassava Root is Rich in Vitamin C, But Don't Eat it Raw. Here's How to Cook With It

Cassava root is a staple food for 800 million people worldwide, rich in Vitamin C but poisonous when eaten raw due to cyanide content. To prepare it safely, peel and soak the root before cooking by boiling, frying, or baking. Recipes include Cuban-Inspired Mojo, Cassava Fries, Mashed Cassava, Brazilian-Style Chips, Cassava Bacon, and Cassava Cake.