Cassava is a critical source of carbohydrates and food security for over 800 million people. However, its consumption poses a serious threat due to cyanide poisoning. This is particularly life-threatening among largely cassava-dependent communities, where cases of poisoning have been reported. Despite efforts to promote safer processed cassava flour, uptake still remains low. We explore traditional remedies for cassava cyanide poisoning as well as perceived benefits and barriers that hinder the uptake of safer cassava processing practices among the Lugbara communities in Northwestern Uganda. Data were collected using 10 Focus Group Discussions involving 8 traditional processors and consumers of cassava flour, 10 in-depth interviews with participants who have experienced cassava cyanide poisoning, and 4 rounds of participant observations subjected to thematic analysis. Our findings show a range of traditional remedies, categorized as plant and animal products like tamarind juice (Tamarindus indica), wood ash, raw milk, and locally produced alcohol from fermented, scratched cassava residue. While there are perceived benefits of adopting recommended safety measures, such as reduced cyanide poisoning, enhanced food and income security, improved livelihoods, and cultural preservation, significant barriers persist. Barriers include limited access to improved technologies, entrenched socio-cultural norms, and a perceived low threat of cyanide poisoning. This study underscores the need for targeted social and behavioral changes through communication to overcome barriers and foster a positive shift in attitudes towards a reduction in cassava cyanide poisoning among the Lugbara communities.