Attiéké: A Culinary Legacy of Ivory Coast Recognized by UNESCO

The delicious Ivorian dish attiéké has been inscribed on UNESCO’s list of intangible cultural heritage, celebrated for its cultural significance and the traditional skills involved in its preparation, while also highlighting the role of women in its production and economic relevance.

Ivory Coast’s culinary gem, attiéké, has been recognized on a global scale as it joins the ranks of UNESCO's intangible cultural heritage. This beloved dish, essentially a light and fluffy couscous crafted from fermented cassava, has found a special place in the hearts of Ivorians, where it's common to enjoy it at all meals—breakfast, lunch, and dinner. Traditionally served with grilled fish, attiéké has roots that trace back centuries to the coastal areas of Ivory Coast, and its popularity has spread throughout West Africa.

During the 19th session on safeguarding intangible cultural heritage held in Paraguay, Ramata Ly-Bakayoko, Ivory Coast’s delegate, emphasized attiéké’s deep connection to community life, noting that it plays a vital role in various social ceremonies including weddings, baptisms, funerals, and local gatherings. More than just food, attiéké is vital to the livelihoods of many, especially women, as its production is predominantly carried out by women and girls who pass down the traditional skills that have now also been recognized by UNESCO.

Creating attiéké is a meticulous process that spans several days and incorporates numerous time-honored techniques—beginning with peeling and grating the cassava root, fermenting it, pressing out starch, then drying and steaming the mixture. Once prepared, attiéké is sold in local markets, often packaged in single-serving plastic bags. Ms. Ly-Bakayoko noted that the dish embodies a cultural legacy that connects generations, serving as a profound aspect of identity for the Ivorian community.

UNESCO designates such heritage to raise awareness about the need to safeguard traditional practices that face threats of extinction. The addition of attiéké to this esteemed list underscores its significance not just in Ivory Coast but as part of the human cultural tapestry. However, the dish has also stirred some tensions; in 2019, there was a public uproar when a Burkina Faso entrepreneur was awarded for creating attiéké, leading Ivorians to express their concerns about ownership of their national dish.

To further protect this integral part of their culture, the African Regional Intellectual Property Organization has taken steps to ensure that only cassava produced in Ivory Coast can bear the attiéké name, echoing the regulations that govern products like champagne in France. As attiéké garners international recognition, its journey from local kitchens to global heritage marks an important story of identity, resilience, and culinary pride.