Attiéké: Ivory Coast’s Cultural Treasures Recognized by UNESCO

Attiéké, a beloved dish in Ivory Coast, has now been formally recognized by UNESCO, marking a significant milestone for the nation’s cultural heritage and food history.

Ivory Coast's cherished dish attiéké has achieved a prestigious status as it's officially added to UNESCO's list of intangible cultural heritage. This fermented cassava-based staple, often referred to as "Ivorian couscous," is a ubiquitous part of daily meals across the region and is especially favored when paired with grilled fish.

UNESCO delegate Ramata Ly-Bakayoko emphasized the significance of attiéké during the safeguarding intangible cultural heritage session in Paraguay, stating that it is "deeply rooted in the daily lives of its communities." Originating from Ivory Coast's coastal areas centuries ago, the dish has expanded in popularity throughout West Africa, evolving into a symbol of culinary identity.

Beyond its gastronomic value, attiéké plays a vital role in the economic landscape, serving as a source of financial independence, particularly for women and girls engaged in its traditional production. The meticulous preparation process, which can take several days, includes peeling, grating, fermenting, and steaming cassava.

Local markets are vibrant hubs where freshly prepared attiéké is sold in humble plastic bags, allowing this cultural delicacy to span generations, with recipes and techniques meticulously passed down from mothers to daughters. “It is a pillar of their identity and that of the whole of Ivory Coast,” stressed Ly-Bakayoko.

UNESCO's recognition also underscores the importance of preserving cultural practices at risk of fading away. The inclusion of attiéké highlights its significance not just to Ivory Coast but to humanity as a whole. Despite the joy of this achievement, the dish has stirred controversy in the past, such as in 2019 when French-Burkinabé entrepreneur Florence Bassono won an award for attiéké, provoking feelings of territoriality among Ivorians.

This year, the African Regional Intellectual Property Organization took steps to protect the authenticity of the dish, registering a collective trademark aimed at prohibiting cassava products from other countries from being marketed as attiéké, mirroring regulations similar to those established for champagne production in France.

As attiéké continues to thrive both in the kitchen and community gatherings— from weddings to funerals— its recognition will bolster efforts to safeguard and celebrate this integral part of Ivorian cultural heritage.