Ivory Coast's cherished dish, attiéké—made from fermented cassava flour—has been added to UNESCO's list of intangible cultural heritage, signifying its cultural and culinary importance. Known as Ivorian couscous, attiéké is typically served alongside grilled fish and enjoyed at all meals. The dish originates from the coastal regions of Ivory Coast and has transcended its roots to become a beloved staple across West Africa.
At the 19th session on safeguarding intangible cultural heritage held in Paraguay, Ivorian UNESCO delegate Ramata Ly-Bakayoko explained that attiéké is "deeply rooted in the daily lives of its communities." This traditional staple shines not only at joyous occasions like weddings and baptisms but also during somber events such as funerals and community gatherings. For many, attiéké is more than a meal; it represents a vital source of income, particularly for women who historically prepare it.
The labor-intensive process of making attiéké involves peeling, grating, fermenting, pressing, drying, and steaming cassava. The finished product is sold in local markets, typically packaged in plastic bags containing individual servings. More than just a tasty dish, attiéké symbolizes a shared heritage—recipes and preparation techniques passed down from mothers to daughters, affirming its role in the identity of the Ivorian people.
UNESCO's inclusion of attiéké in its heritage list underlines the urgency of safeguarding traditional practices globally. The recognition reflects its cultural significance to humanity and the collective heritage it embodies. However, attiéké’s prominence has sparked controversy in the past, most notably in 2019 when a Burkinabé entrepreneur was awarded for the dish at a culinary event in Ivory Coast, causing national backlash.
To protect the authenticity of attiéké, the African Regional Intellectual Property Organization implemented a collective trademark this year, ensuring that only cassava produced in Ivory Coast can bear the name attiéké—similar to the regulations surrounding French champagne. As this emblematic dish continues to serve as a bridge between generations and a source of local pride, its new UNESCO status will further elevate its appreciation and preservation.
