Ivory Coast's cherished dish, attiéké, has recently gained global recognition by making it onto UNESCO's prestigious list of intangible cultural heritage. This well-loved staple, made from fermented cassava flour, holds a significant place in the hearts and plates of Ivorians, often enjoyed at all meals, from breakfast to dinner. Commonly referred to as "Ivorian couscous," attiéké is traditionally paired with grilled fish, and its roots trace back centuries to the coastal regions of the country.
speaking at the 19th session on safeguarding intangible cultural heritage in Paraguay, Ivorian delegate Ramata Ly-Bakayoko emphasized attiéké's deep connection to community life, stating it is "deeply rooted in the daily lives of its communities." In addition to attiéké, Japan's sake was also recognized by UNESCO in the same year, underscoring the shared value placed on traditional culinary practices.
Attiéké is not just a dish; it plays a crucial role in the economy and social fabric of the region. The preparation of attiéké has traditionally been a task undertaken by women, cultivating both family bonds and financial independence. The labor-intensive process spans several days, requiring the peeling, grating, mixing, pressing, drying, and steaming of cassava roots. Once ready, attiéké is typically sold in local markets, often packaged in plastic bags containing single servings.
The preparation techniques and recipes are passed down through generations, enhancing its significance as a culinary emblem of Ivorian identity. According to Ms. Ly-Bakayoko, attiéké represents "a pillar of their identity and that of the whole of Ivory Coast."
UNESCO aims to protect intangible cultural heritages that are at risk of disappearing, thereby highlighting the significance of traditions like attiéké to humanity as a whole. However, attiéké's journey has not been without controversy. In 2019, the Ivorian public responded with outrage when a Burkinabé entrepreneur won an award for the dish at a regional agricultural show, igniting debates around national cultural ownership.
In an effort to safeguard this traditional food, the African Regional Intellectual Property Organization recently granted a collective trademark to attiéké, ensuring that cassava produced outside of Ivory Coast cannot be marketed under the same name, reminiscent of the protection that famous products like Champagne enjoy. This move signifies the importance of preserving the integrity of local traditions and reinforcing the cultural value of attiéké.
