Cassava is typically used in the same way that you would use potatoes and makes an excellent addition to just about any dish. It can also be ground into flour or enjoyed in the form of tapioca. Cassava is the third-largest source of food carbohydrates in the tropics, after rice and corn.
Casava may be dangerous if consumed raw, in large amounts or when it is prepared improperly. This is because raw cassava contains chemicals called cyanogenic glycosides, which can release cyanide into the body when consumed.
