Cassava...Dangerous?

I've never heard of it being deadly. I've cooked it (I call it yucca) before, but just cut off the waxy outside, cut it into big chunks and in half, get rid of the stringy thing in the middle, and boil it. I have used it in soups before along with some plaintains and cabbage and other veggies, but was taught that from some more Central American cooking. Down in Miami at a restaurant called Pollo Tropical they have yucca and it is boiled and then you have a garlic butter sauce poured over it. Yummy. That may be more of a Cuban way of cooking it. But I don't make it very often, it's a carb-laden filler. I do love it with some garlic and spiced black beans over it. That's yummy too.

Cassava Root/Yucca Root does need to be boiled until it is soft this insures that it is safe to eat. You should pour out the boiling water. It does contain Cyanide but once you boil it it is perfectly safe to eat and delicious. We like to fry it in a little olive oil and salt it. Absolutely yummy!