Cassava, also known as manioc, is a tuber with a brown skin similar to a sweet potato. It is rich in vitamin C, vitamin B1, manganese or potassium.
Cassava has a risk of cyanide poisoning if it is not prepared well. The skin produces compounds that can lead to organ damage, paralysis and even death if not properly prepared. The most common way to prepare cassava is by frying it in a hot pan, or by using a pressure cooker.