“Many villagers do not keep their cassava in water for five days to remove the cyanide before grinding,” Francois Mwakisenda, director of Kahemba heath zone in Bandundu, said.
Five days is the normal period that villagers soak their cassava before drying and pounding it in a mill. However, he said, “they find five days a long period because they don't have alternative means to get food.”
