Ivory Coast’s Beloved Attiéké Receives UNESCO Heritage Recognition

Ivory Coast’s iconic dish, attiéké, has officially been added to UNESCO’s list of intangible cultural heritage, cementing its status as a cultural treasure and culinary symbol of West Africa. This honour highlights the significance of attiéké, not just as a staple food but as a cornerstone of Ivorian identity and heritage.

What is Attiéké?

Often referred to as “Ivorian couscous,” attiéké is made from fermented cassava flour, prepared through a multi-day process involving peeling, grating, fermenting, pressing, and steaming the cassava root. Its tangy, slightly sour flavour, paired with its fluffy, grain-like texture, makes it a versatile dish typically served with grilled fish, meats, or stews.

While it originated in the coastal regions of Ivory Coast, the dish has gained popularity across West Africa, especially in French-speaking countries, becoming a daily essential for many households.

A Culinary and Cultural Heritage

Attiéké is more than a meal; it is a livelihood and a vital part of community life. Traditionally made by women and passed down through generations, the skills and techniques required to produce attiéké have also been included in UNESCO’s heritage designation. From weddings and funerals to baptisms and community gatherings, attiéké is a centrepiece of both celebrations and daily life.

Ramata Ly-Bakayoko, Ivory Coast’s delegate to UNESCO, emphasised its importance during the cultural agency’s session in Paraguay:

“Attiéké is deeply rooted in the daily lives of its communities. It is a pillar of our identity and a pathway to financial autonomy for many women.”

Economic Impact and Global Recognition

The inclusion of attiéké in UNESCO’s list comes as the dish gains global popularity. Companies like Cotravi in Abidjan export dehydrated attiéké to markets in Europe and the United States, meeting increasing demand from the African diaspora. This recognition is expected to boost the industry further, providing opportunities to better organise the sector and protect its authenticity.

Earlier this year, the African Regional Intellectual Property Organisation registered a collective trademark for attiéké, ensuring only cassava semolina produced in Ivory Coast can bear the name. This move mirrors protections for products like champagne in France, safeguarding the dish’s Ivorian origins.

Controversy and Pride

The journey of attiéké has not been without controversy. In 2019, Burkina Faso’s Florence Bassono sparked outrage in Ivory Coast when she won an award for her cassava-based product at the Abidjan International Agriculture Show. Many Ivorians saw this as an appropriation of their cultural symbol, prompting calls for greater protection of attiéké’s origins.

The recognition by UNESCO and the introduction of a collective trademark mark significant steps in preserving and celebrating the cultural and culinary legacy of attiéké.

A Global Treasure

UNESCO’s designation underscores the importance of safeguarding intangible cultural heritage. Attiéké joins a growing list of African culinary traditions, including Senegalese thiéboudiène (fish and rice dish), on the global stage. This recognition is a testament to the rich, diverse heritage of West Africa and the need to preserve and celebrate these traditions.

As attiéké continues to gain recognition beyond Ivory Coast’s borders, it remains a source of pride and a delicious reminder of the cultural wealth of Africa.