Cassava and cyanogenic glycosides

What it is

Bitter cassava contains compounds that release hydrogen cyanide. Traditional processing — peeling, grating, prolonged soaking or fermentation, pressing and thorough cooking — is what removes them. Sweet varieties contain far less but are still peeled and cooked.

Why it works

The glycosides and the enzyme that breaks them down sit in different parts of the cell. Grating brings them together, and soaking, fermenting and pressing carry the released cyanide away in the water; heat drives off what remains. Short cuts through any of these steps leave the compounds in the food.

When to use it

Any dish using fresh cassava root, including gari, fufu, farinha and tapioca preparations.

What goes wrong

Treating bitter cassava like a potato; shortening the soak; boiling without the preparation steps, which does not remove enough on its own.

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Cassava and cyanogenic glycosides

What it is

Why it works

When to use it

What goes wrong

More on this shelf

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