Kobojunkie:
I would be too afraid to eat unprocessed Cassava like that because of the cyanide content.
https://www.medicalnewstoday.com/articles/323756#is-it-toxic

The right one isn't toxic. The hausawa eat rogo (cas) than doya (yam). Haven't killed them. They even chew it raw. Cas has two outer coverings - The first layer is brown. The second layer is either red or pale white.
The edible one has red second layer...it can be boiled, roasted, pounded, fried , eaten raw etc
You can't do the above with the one with pale white - very bitter.
Both types can be used for soaked (akpu) fufu, garri etc though.

armyofone:
The right one isn't toxic. The hausawa eat rogo (cas) than doya (yam). Haven't killed them. They even chew it raw. Cas has two outer coverings - The first layer is brown. The second layer is either red or pale white.
The edible one has red second layer...it can be boiled, roasted, pounded, fried , eaten raw etc
You can't do the above with the one with pale white - very bitter.
Both types can be used for soaked (akpu) fufu, garri etc though.

If we are to go with your theory there, wasn't the roasted Cassava in the picture posted earlier of the kind with the white inner skin??

From what I know, cassava probably arrived in Africa from South American shores where it is widely used to make Farina. And there, the typically used white skinned kind is throughly processed to rid it of the Cyanide content.

As for your statement on the sweet not containing cyanide, that's not entirely true as it all has to do with dose consumed. Cyanide is known as a slow poison with a fatal dose for humans can be as low as 1.5 mg/kg body weight, accumulating over long periods of time until finally.... .

Sweet cassava roots contain less than 50 mg per kilogram hydrogen cyanide on fresh weight basis, whereas that of the bitter variety may contain up to 400 mg per kilogram.

Sweet cassava roots can generally be made safe to eat by peeling and thorough cooking. However, bitter cassava roots require more extensive processing. One of the traditional ways to prepare bitter cassava roots is by first peeling and grating the roots, and then prolonged soaking of the gratings in water to allow leaching and fermentation to take place, followed by thorough cooking to release the volatile hydrogen cyanide gas. Cutting the roots into small pieces, followed by soaking and boiling in water is particularly effective in reducing the cyanide content in cassava. Whilst fresh cassava requires traditional methods to reduce its toxicity, adequately processed cassava flour and cassava-based products have very low cyanide contents and are considered safe to use.

https://www.cfs.gov.hk/english/multimedia/multimedia_pub/multimedia_pub_fsf_19_01.html#:~:text=Sweet%20cassava%20roots%20contain%20less,by%20peeling%20and%20thorough%20cooking.

And given that autopsies are rarely done on the dead, there remains no real way of finding out how many the poison among others kill each year in that country, even in the north.

Haitian food; is not as tasty as I expected. The only thing I enjoyed was the fried pork meat and the drum sticks. The buns were soaked with oil; I threw them away. In the end, I felt I wasted my money.

Kobojunkie:
If we are to go with your theory there, wasn't the roasted Cassava in the picture posted earlier of the kind with the white inner skin??

From what I know, cassava probably arrived in Africa from South American shores where it is widely used to make Farina. And there, the typically used white skinned kind is throughly processed to rid it of the Cyanide content.

As for your statement on the sweet not containing cyanide, that's not entirely true as it all has to do with dose consumed. Cyanide is known as a slow poison with a fatal dose for humans can be as low as 1.5 mg/kg body weight, accumulating over long periods of time until finally.... .
https://www.cfs.gov.hk/english/multimedia/multimedia_pub/multimedia_pub_fsf_19_01.html#:~:text=Sweet%20cassava%20roots%20contain%20less,by%20peeling%20and%20thorough%20cooking.

And given that autopsies are rarely done on the dead, there remains no real way of finding out how many the poison among others kill each year in that country, even in the north.

For the lay man eating 'cas' in Nigeria, that's what they use to decide which to eat or not. The layman doesn't have lab to analyze cyanide content in cas root.

As a little kids growing up in the north, we use the finger to pinch the tuber to be sure we are taking the right one. Using cassava for boiling, roast, etc is not that high anyway. The focus is on garri and fufu.
Yam is the real deal all over nig for boiling, roasting etc

armyofone:
For the lay man eating 'cas' in Nigeria, that's what they use to decide which to eat or not. They don't have lab to analyze cyanide content in cas root.

Sad situation remains..

Kobojunkie:
Sad situation remains..

Yeah, they improvise - use your knife to peel to check for the edible one with red inner layer.

loveymom:
Haitian food; is not as tasty as I expected. The only thing I enjoyed was the fried pork meat, and the buns were soaked with oil; I threw them away. In the end, I felt I wasted my money.

Yeah...Jamaica food is okay Caribbean food.. best to try that if craving island food.

armyofone:


Yeah...Jamaica food is okay Caribbean food.. best to try that if craving island food.

Thanks, trying Jamaican food next

loveymom:
Haitian food; is not as tasty as I expected. The only thing I enjoyed was the fried pork meat and the drum sticks. The buns were soaked with oil; I threw them away. In the end, I felt I wasted my money.

Eat this meal for a week straight and na heart attack straight. No contest. Just look at all the junk on that plate. Why are you going for cheap street food and then complaining about all the oil?

Fabulouslouie:
Dinner, last night


Beans and potato porridge with vegetables

This doesn’t look good at all. Na by force to post food picture?

This kain food is guaranteed to make you spend at least an hour in the toilet. Hope there is a toilet nearby sha

Labadi69:


Eat this meal for a week straight and na heart attack straight. No contest. Just look at all the junk on that plate. Why are you going for cheap street food and then complaining about all the oil?

E cheap for me but go cost for you. Thanks anyways

loveymom:


E cheap for you but e cost for me. Thanks anyways

Awww. I understand. No worry, e go better

Labadi69:


Awww. I understand. No worry, e go better

If modifying my post, then quoting me makes you sleep well; I am cool with that. At least I know better not to reply to you anymore.

Dinner:

Pasta with crispy chicken and efo riro.

Village kitchen


●Jollof Rice

●Egg

●Kachumbari - Is a fresh tomato, onion and coriander salad dish from Kenya and Tanzania. Popular in East Africa.

Have a great day everyone ♥️

In some African countries, this type of cassava is their staple like we have yam.
Cassava flakes( not garri) is a Street food delicacy eg Kenya. Either cook and make mash or flakes like yam or plantain flakes. That's their best way to enjoy cassava. Not all cassava have cyanide like ours

The cassava we have here can be blended and then make foofoo with it straight away.

@ Mariangeles you chocolate recipe still saving life . Oya have a slice

Halcyon123:
@ Mariangel you chocolate recipe still saving life . Oya have a slice

Thank you.

It's been quite a while I had chocolate cake.

Labadi69:


This doesn’t look good at all. Na by force to post food picture?

This kain food is guaranteed to make you spend at least an hour in the toilet. Hope there is a toilet nearby sha

Exactly what doesn't look good about it?

And yeah, there's a toilet nearby. Wanna use it?

descarado:
In some African countries, this type of cassava is their staple like we have yam.
Cassava flakes( not garri) is a Street food delicacy eg Kenya. Either cook and make mash or flakes like yam or plantain flakes. That's their best way to enjoy cassava. Not all cassava have cyanide like ours

The cassava we have here can be blended and then make foofoo with it straight away.

Correct and Spot on, I saw it during my visit to Rwanda and Uganda, l ate fried cassava for the first time in my life in East Africa >> Rwanda & Uganda, l also ate cassava leaves and they prepared it like Nigeria vegetable soup, oh my gosh, the cassava leaves was FANTABULOUS and Very very good, another food l ate was cassava flour, they call it UGALI and it was like the Nigerian "elubo " or Amala >> it was delicious to me.


Boiled (cooked cassava) and fried cassava in East Africa Countries is like Garri, Fufu, pounded yam and Amala to Nigeria.

Cassava either cooked, fried, boiled or prepared like amala is a stable delicasies in East Africa and I also noticed that they have good food monitoring controls and quality management in Rwanda, Kenya and Uganda if not they wouldn't have allowed their citizens to be consuming cassava daily like l witnessed during my trip to East Africa.

I will gladly continue to consume cooked cassava, boiled, roasted, cassava in amala form plus ➕ cassava leaves vegetable soup anyday.

AngelicBeing:



Correct and Spot on, I saw it during my visit to Rwanda and Uganda, l ate fried cassava for the first time in my life in East Africa >> Rwanda & Uganda, l also ate cassava leaves and they prepared it like Nigeria vegetable soup, oh my gosh, the cassava leaves was FANTABULOUS and Very very good, another food l ate was cassava flour, they call it UGALI and it was like the Nigerian "elubo " or Amala >> it was delicious to me.


Boiled (cooked cassava) and fried cassava in East Africa Countries is like Garri, Fufu, pounded yam and Amala to Nigeria.

Cassava either cooked, fried, boiled or prepared like amala is a stable delicasies in East Africa and I also noticed that they have good food monitoring controls and quality management in Rwanda, Kenya and Uganda if not they wouldn't have allowed their citizens to be consuming cassava daily like l witnessed during my trip to East Africa.

I will gladly continue to consume cooked cassava, boiled, roasted, cassava in amala form plus ➕ cassava leaves vegetable soup anyday.

During Nigerian biafran war, that tye of cassava was used in igboland cos I was told they used the leaves to cook. Has loads of nutrients.

How you dey?
Longest time.

descarado:

During Nigerian biafran war, that tye of cassava was used in igboland cos I was told they used the leaves to cook. Has loads of nutrients.

How you dey?
Longest time.

I dey jare, regards to you and enjoy the rest of your day

Iyana Ipaja leaves, scent leaves, efo, bitter leaves soup.
The taste is so confused but I'm eating it for the health benefits

Bulgur wheat lunch

yunqdady:
Iyana Ipaja leaves, scent leaves, efo, bitter leaves soup.
The taste is so confused but I'm eating it for the health benefits

What are iyana ipaja leaves?

I add scent leaves and even bitter leaves to my Ramen noodles from time to time. The unique taste appeal to my taste buds often.

MrNipplesLover:

Awwwnnn. Belated happy birthday.
May the good Lord bless you more and ensure progress in your life unhindered.
More precious years, dear.

Aww, thanks
How have you been?

LordReed:


Nice one. Happy birthday in arrears. You've given me an idea of what to do for mine.

Hehe, don’t forget to upload pictures that day

Prestonn:


Feliz cumpleaños Bella, Cheers.

Thanks even though I don’t understand lol
And welcome back chef

PDPGuy:


Omo, I wish I was one of your friends. See delicious food oh

Hehe

Mariangeles:


Congratulations on your birthday princess.

Thanks Mariah�

cutiereborn:

Happy Birthday Princess. Cheers to a beautiful year ahead

Thanks for the wishes, I really appreciate

Petyprincess:

Hehe, don’t forget to upload pictures that day

That's my only problem, I don't always remember to take pictures until I have nearly finished the food. LoLz.