Ivorian Staple Food, Attiéké, Added to UNESCO Cultural Heritage List

Attiéké, a staple food from Ivory Coast crafted from fermented cassava flour, has officially been incorporated into UNESCO’s register of intangible cultural heritage. This dish, pronounced atchekay, is a form of couscous derived from ground cassava roots. Its widespread popularity leads many to consume it for breakfast, lunch, and dinner. Often referred to as “Ivorian couscous,” it is commonly served alongside grilled fish. While its origins trace back centuries to Ivory Coast’s coastal regions, it has since gained popularity throughout West Africa. Ramata Ly-Bakayoko, Ivory Coast’s delegate to UNESCO, stated at the 19th session concerning the preservation of intangible cultural heritage in Paraguay that attiéké is “deeply rooted in the daily lives of its communities.” This year, Japanese sake, an alcoholic beverage produced from grains, also received inclusion on the list. Within Ivory Coast, attiéké frequently features at ceremonial events, including weddings, baptisms, funerals, and community gatherings. Beyond its role as a mere meal, attiéké represents a source of income for some individuals and offers a route to financial independence for numerous women. Its preparation is traditionally undertaken by women and girls. The production method, which can span several days due to its many steps steeped in tradition, along with the associated skills, has also been incorporated into the UNESCO heritage list. The process involves peeling and grating the cassava root, then mixing it with already fermented cassava. The resulting pulp is subsequently pressed to extract starch, followed by manual processing, drying, and steaming. Afterward, it is transported to local markets, where it is commonly vended in plastic bags, each holding one ball of attiéké. Fundamentally, attiéké serves as a cultural link spanning generations. Its recipes, preparation techniques, and methods are transmitted from mother to daughter, and the dish “is a pillar of their identity and that of the whole of Ivory Coast,” as stated by Ms. Ly-Bakayoko. The UNESCO list aims to draw attention to intangible cultural heritage facing risks, underscoring the necessity of safeguarding and maintaining traditional practices. UNESCO indicates that attiéké’s inclusion underscores its collective significance to humanity. This flavorful and tangy staple has also been a source of contention on the African continent. In 2019, significant indignation arose in Ivory Coast following Florence Bassono, the founder of Faso Attiéké from neighboring Burkina Faso, receiving an award at the Abidjan International Agriculture Show. Numerous Ivorians expressed anger over a non-national being recognized for their national dish. Earlier this year, the African Regional Intellectual Property Organization secured a collective trademark to prohibit cassava cultivated in other nations from being marketed as attiéké, mirroring the requirement for champagne to originate from its designated region in France.