A casabe is a thin flatbread made from bitter cassava root without leavening.
From the en.wikipedia.org
The juice of the bitter cassava, boiled to the consistency of thick syrup and flavored with spices, is called cassareep.
From the en.wikipedia.org
People contract konzo by consuming poorly processed bitter cassava, a drought-resistant staple food in much of sub-Saharan Africa.
From the scienceblog.com
Boivin said, was that the pest-resistant and rot-resistant qualities of bitter cassava appeared to be partly due to its higher cyanide content.
From the nytimes.com
To make casabe, the starchy root of bitter cassava is ground to a pulp, then squeezed to expel a milky, bitter liquid called yare which carries the poisonous substances with it out of the pulp.
From the en.wikipedia.org
Crops include yams, cassava, oil palm fruit, fluted pumpkin, and bitter-leaf.
From the en.wikipedia.org
Cassava varieties are often categorized as either sweet or bitter, respectively signifying the absence or presence of toxic levels of cyanogenic glucosides.
From the en.wikipedia.org
Cassava, also called manioc or tapioca, is eaten by 800 million people around the world and is a staple in Africa, where bitter varieties grow well even in arid regions.