Attiéké, a cherished staple of Ivory Coast, has recently been granted UNESCO cultural heritage status, joining the ranks of global culinary gems like Japanese sake and Caribbean cassava bread. BBC Africa correspondent Mayeni Jones, an enthusiastic advocate of attiéké, reminisces about childhood memories filled with the enticing call of street vendors proclaiming "Attiéké chaud!"—a reminder of the dish's omnipresence in Ivorian society.
The legacy of attiéké continues as vendors effortlessly sell the fermented cassava couscous throughout Abidjan, the nation's capital, where it has become a culinary cornerstone across dining establishments—from casual eateries to upscale gourmet spots. Its reach has even extended into neighboring countries such as Ghana and Sierra Leone, where diverse serving styles have emerged.
Characterized by its tangy flavor profile, attiéké is crafted from grated, dried, and steamed cassava tubers, resulting in a unique texture described as "fluffy yet granular" by chef Rōze Traore. Meanwhile, chef Paule-Odile Béké highlights its sour and sweet notes that beautifully complement various savory dishes. With its gluten-free appeal and availability in differing grain sizes, attiéké can even be found in a distinctive red variety soaked in palm oil.
Traditionally served with grilled chicken or fish, accompanied by a spicy tomato sauce, attiéké has transitioned from special occasion fare to a daily culinary delight. Béké, who hails from a family of attiéké artisans, notes that regional variations exist, making each dish unique.
For Mayeni, despite being away from her childhood home amidst political turmoil, attiéké represents a culinary bridge to her past. The communal aspect of dining on attiéké enhances the experience, bringing families and friends together around shared plates, reminiscent of cultural practices surrounding other global staples like Ethiopia's injera.
As more attention is drawn to attiéké through its new heritage status, there's hope for wider appreciation of this treasured dish. Mayeni's journey, culminating in her rediscovery of attiéké while living abroad, illustrates the deep emotional and cultural connections woven into the fabric of this simple yet significant dish that continues to unite Ivorians and enthusiasts alike, wherever they may be.
