Ivory Coast’s Attiéké Earns UN Cultural Heritage Status
Ivory Coast’s beloved dish, attiéké, has officially been added to UNESCO's list of intangible cultural heritage, a recognition that highlights its significance in the daily lives of Ivorians and its deep cultural roots. Attiéké, often referred to as "Ivorian couscous," is a popular dish made from fermented cassava flour and has become a staple across West Africa. Its traditional preparation involves peeling and grating cassava roots, which are then fermented, dried, and steamed into small, couscous-like grains.
Attiéké is particularly cherished in Ivory Coast, where it is consumed daily—whether for breakfast, lunch, or dinner—and is commonly served alongside grilled fish. It is also an essential part of ceremonies such as weddings, baptisms, funerals, and community meetings, symbolizing both cultural heritage and community unity.
The dish is not just a meal but also a source of livelihood for many women in the region. Traditionally prepared by women and girls, attiéké production is a meticulous process that can take several days. The skills and methods required to create this dish have been passed down through generations, making attiéké a significant part of Ivory Coast’s cultural identity.
In addition to its cultural importance, attiéké holds economic value. Women in Ivory Coast use it as a pathway to financial independence, selling it at local markets, where it is typically sold in plastic bags, each containing a single ball of the dish. The recognition by UNESCO underscores its importance not only to the people of Ivory Coast but also to humanity as a whole, emphasizing the need for the preservation of traditional practices.
While attiéké has long been a source of pride for Ivorians, its status as a national dish has led to some controversy. In 2019, tensions flared when Florence Bassono, a Burkinabe entrepreneur, won an award for her Faso Attiéké at the Abidjan International Agriculture Show. Ivorians were angered by the fact that a foreigner had received accolades for a dish that they considered a key part of their cultural heritage. To protect the dish’s identity, the African Regional Intellectual Property Organisation registered a collective trademark for attiéké in 2023, ensuring that it can only be produced in the Ivory Coast, much like how "champagne" is protected by geographical designation in France.
The inclusion of attiéké on UNESCO’s list is a proud moment for Ivory Coast, affirming the dish’s central role in both the cultural and economic fabric of the country.
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