be harmful if they are not reduced through proper preparation and cooking.

To make cassava safer to eat, it should be peeled, washed, cut into pieces, and cooked thoroughly. Boiling is one of the most common methods. The cassava should become soft all the way through before eating. If it still feels hard, dry, or bitter, it may not be cooked enough.

Not Peeling It Properly

Cassava has a thick outer skin that should be removed before cooking. Some people peel it too quickly and leave parts of the skin or tough layer behind. This can affect both the taste and digestion.

The skin and outer layer are not pleasant to eat and may make the cassava harder to digest. Always peel cassava completely, then rinse it well before cooking. Clean preparation helps reduce dirt, unwanted residue, and bitterness.

Eating Too Much at One Time

Cassava is rich in starch