For centuries, bread has been at the heart of human survival and cultural identity. In Europe, wheat shaped cuisines; in Asia, rice became the backbone of tradition. But in the Caribbean, long before colonial influences introduced foreign crops, one staple nourished Indigenous communities and laid the foundation for their food culture: cassava farine. This humble ingredient, derived from the cassava root, carries with it stories of resilience, ingenuity, and heritage. Today, cassava farine is not only a nutritious food source but also a living reminder of the Caribbean’s ancestral ties.