Attiéké Earns UNESCO Recognition as Ivorian Cultural Heritage

Attiéké, a staple dish of Ivory Coast often enjoyed with fish or chicken, has gained UNESCO’s status as intangible cultural heritage, marking its deep-rooted significance in the community and its role in women's livelihoods.

Ivory Coast's cherished dish, attiéké, has recently been bestowed with the prestigious status of intangible cultural heritage by UNESCO. This beloved staple, fashioned from fermented cassava flour, is traditionally paired with grilled fish or chicken and holds a special place in the hearts of many Ivorians, often featured in meals across breakfast, lunch, and dinner. Known colloquially as "Ivorian couscous," attiéké originated in the coastal regions of Ivory Coast hundreds of years ago and has since become a popular fare throughout West Africa.

During a session focused on safeguarding intangible cultural heritage in Paraguay, Ivory Coast's UNESCO delegate, Ramata Ly-Bakayoko, emphasized that attiéké is "deeply rooted in the daily lives of its communities." Alongside attiéké, Japan's traditional sake was also recognized this year.

Attiéké is particularly integral to significant lifecycle events in Ivory Coast, such as weddings, funerals, and community gatherings. However, its impact extends beyond mere sustenance; it provides a means of livelihood and financial independence for many women who traditionally prepare it. The intricate, time-consuming process of making attiéké involves multiple stages of fermentation and preparation, where the skills required have also been acknowledged by UNESCO.

From peeling and grating cassava roots to steaming the final product, the artisanal journey of attiéké is a testament to the heritage passed down through generations. Ms. Ly-Bakayoko noted that the dish is a “pillar of their identity and that of the whole of Ivory Coast.” With UNESCO’s recognition comes a call to protect such traditions, emphasizing their value to humanity's collective cultural wealth.

Nonetheless, attiéké has not been without controversy, particularly when a Burkinabe entrepreneur won an award for the dish, sparking outrage among Ivorians. To defend the authenticity and origin of attiéké, the African Regional Intellectual Property Organization recently established a collective trademark, reminiscent of the regulations surrounding champagne production in France.

As the recognition of attiéké by UNESCO gains prominence, it not only celebrates the dish's traditional significance but also reinforces its role as a cultural bridge across generations and communities in Ivory Coast.