Thanks for the link. The ground cassava is left to ferment for some days which removes MOST of the cyanide. There's little to no health control for food in the

Thanks for the link. The ground cassava is left to ferment for some days which removes MOST of the cyanide. There's little to no health control for food in these parts. I've read that over 50% of food stuff exported from West Africa to Europe and US get culled at the border. See: http://europepmc.org/article/PMC/3074370 http://europepmc.org/article/PMC/3074370 See the abstract at: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6526674/ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6526674/ When it's prepared with hot water, it forms a solid called Eba. And it's consumed with soup. The heating makes it safe from my own observation.