The recent designation of attiéké, a traditional dish made from fermented cassava flour, as a UNESCO intangible cultural heritage has brought international attention to this beloved staple of Ivory Coast. Attiéké, colloquially known as "Ivorian couscous," is enjoyed widely by locals at any meal and is especially favored with grilled fish. It holds a rich history, originating in the coastal regions of Ivory Coast centuries ago, and has since become a popular dish throughout West Africa.
Ivory Coast's Attiéké Celebrated as UNESCO Cultural Heritage
Ivory Coast's Attiéké Celebrated as UNESCO Cultural Heritage
Ivory Coast's cherished attiéké earns recognition on UNESCO's list of intangible cultural heritage, highlighting its cultural significance.
At a recent session on safeguarding intangible cultural heritage held in Paraguay, Ivory Coast's UNESCO delegate, Ramata Ly-Bakayoko, emphasized that attiéké is integral to the daily lives of local communities. This dish is deeply embedded in cultural practices and ceremonies, serving as a centerpiece at weddings, baptisms, and family gatherings. Its significance extends beyond culinary enjoyment, as the traditional production of attiéké acts as a source of income and empowerment for many women and girls, who are the primary producers.
The intricate process of making attiéké takes several days and involves meticulously peeling and grating cassava roots before fermenting and steaming them. This labor-intensive craft is not only a means of sustenance but also a vital cultural tradition; recipes and techniques are often passed from mothers to daughters, creating a deep-rooted familial connection to the dish.
UNESCO’s recognition of attiéké underscores the necessity of safeguarding cultural practices that are at risk of disappearing. The global body stresses the need to preserve these traditional customs for future generations, recognizing attiéké as a crucial part of human heritage.
However, attiéké's prominence has also sparked debate. A controversy arose in 2019 when a local from Burkina Faso won an award for attiéké at an agricultural show in Abidjan, igniting national pride among Ivorians who felt their heritage was being appropriated. To combat this, the African Regional Intellectual Property Organization has taken steps to protect the authenticity of attiéké, establishing a collective trademark that restricts its use to cassava produced in Ivory Coast.
As attiéké continues to gain recognition both locally and internationally, it remains a symbol of pride and cultural identity for the people of Ivory Coast.
The intricate process of making attiéké takes several days and involves meticulously peeling and grating cassava roots before fermenting and steaming them. This labor-intensive craft is not only a means of sustenance but also a vital cultural tradition; recipes and techniques are often passed from mothers to daughters, creating a deep-rooted familial connection to the dish.
UNESCO’s recognition of attiéké underscores the necessity of safeguarding cultural practices that are at risk of disappearing. The global body stresses the need to preserve these traditional customs for future generations, recognizing attiéké as a crucial part of human heritage.
However, attiéké's prominence has also sparked debate. A controversy arose in 2019 when a local from Burkina Faso won an award for attiéké at an agricultural show in Abidjan, igniting national pride among Ivorians who felt their heritage was being appropriated. To combat this, the African Regional Intellectual Property Organization has taken steps to protect the authenticity of attiéké, establishing a collective trademark that restricts its use to cassava produced in Ivory Coast.
As attiéké continues to gain recognition both locally and internationally, it remains a symbol of pride and cultural identity for the people of Ivory Coast.
