The Government of Uganda and research institutions have promoted improved cassava processing technologies to enhance the quality of processed products. However, its uptake is still low. There is growing recognition of the value of integrating traditional and scientific processing practices to enhance the sustainable uptake of agricultural interventions. However, studies that combine traditional and scientific processing practices in a complementary way while acknowledging convergences and divergences are limited. We contrast traditional and scientific recommended cassava processing practices across eight operation units of harvest, peeling, washing, chipping, fermenting, drying, milling, and storage. Data were collected using participant observations, focus group discussions, in-depth individual interviews, key informant interviews, and 420 household surveys which were subjected to thematic and descriptive statistics. Our results indicate convergences in operation units of drying, milling, and storage. Divergence is highlighted at harvest, peeling, washing, chipping, and fermenting, driven by injunctive and descriptive norms, perceptions, and interwoven relations. In this sense, some improved cassava processing technologies do not align with cultural norms beliefs and the values of traditional processors. Future efforts in promoting cassava processing interventions would benefit from more location-specific and holistic approaches that integrate cultural norms, perceptions, and interwoven operation units alongside improved technologies.