Ivory Coast's beloved dish, attiéké, has been recognized by UNESCO as an intangible cultural heritage of humanity. This famed dish, made from fermented cassava flour, is often enjoyed with fish or chicken and is popular from breakfast to dinner. Originating from the coastal regions of Ivory Coast centuries ago, attiéké, also referred to as "Ivorian couscous," has gained fans across West Africa.
Ramata Ly-Bakayoko, the Ivorian delegate at the UNESCO meeting in Paraguay, emphasized that attiéké is "deeply rooted in the daily lives of its communities." It plays a significant role in celebrations such as weddings and community gatherings, symbolizing social unity. Beyond being a beloved meal, attiéké supports the livelihoods of many, particularly women who are traditionally responsible for its preparation.
The making of attiéké is a meticulous process that can take days, involving generations of culinary knowledge passed from mothers to daughters. The cassava roots are carefully processed to create this unique dish, which is a staple and cultural identity for many Ivorians.
UNESCO’s recognition aims to protect and promote such vibrant traditions. However, attiéké is not without controversy; in 2019, tensions arose when a foreign entrepreneur won an award for the dish, prompting discussions on cultural ownership. Earlier in 2023, a trademark was registered to ensure that only cassava from Ivory Coast can be sold under the name attiéké, similar to the protections for champagne.
As attiéké continues to spark interest and debate, its recent acknowledgment by UNESCO highlights the importance of culinary heritage in shaping cultural identity and community ties.
Ramata Ly-Bakayoko, the Ivorian delegate at the UNESCO meeting in Paraguay, emphasized that attiéké is "deeply rooted in the daily lives of its communities." It plays a significant role in celebrations such as weddings and community gatherings, symbolizing social unity. Beyond being a beloved meal, attiéké supports the livelihoods of many, particularly women who are traditionally responsible for its preparation.
The making of attiéké is a meticulous process that can take days, involving generations of culinary knowledge passed from mothers to daughters. The cassava roots are carefully processed to create this unique dish, which is a staple and cultural identity for many Ivorians.
UNESCO’s recognition aims to protect and promote such vibrant traditions. However, attiéké is not without controversy; in 2019, tensions arose when a foreign entrepreneur won an award for the dish, prompting discussions on cultural ownership. Earlier in 2023, a trademark was registered to ensure that only cassava from Ivory Coast can be sold under the name attiéké, similar to the protections for champagne.
As attiéké continues to spark interest and debate, its recent acknowledgment by UNESCO highlights the importance of culinary heritage in shaping cultural identity and community ties.
