Ivory Coast’s favorite staple, attike – made from fermented cassava flour – has officially been added to UNESCO’s Intangible Cultural Heritage list.
Attiéké, pronounced atchekay, is a type of couscous made from ground cassava roots. It is so loved that many people eat it for breakfast, lunch and dinner.
Nicknamed “Ivorian couscous”, it is usually eaten with grilled fish. It originated centuries ago from the coastal regions of the Ivory Coast, but is now popular throughout West Africa.
Ivory Coast’s UNESCO representative, Ramata Lai-Bakayoko, told the 19th Session on Safeguarding Intangible Cultural Heritage in Paraguay that Atiyeke was “deeply rooted in the daily life of its communities”.
Japanese sake, an alcoholic drink made from grains, was also added to the list this year.
In Ivory Coast, attike is often served at ceremonies such as weddings, baptisms, funerals and community gatherings.
But it’s more than just a meal, it’s a livelihood for some and a path to financial autonomy for many women.
Attiaka is traditionally done by women and girls. The process can take a few days as there are many steps that are rooted in tradition and the skills it takes to make attiyeke have been added to the UNESCO heritage list.
Cassava root is peeled and grated and mixed with previously fermented jackfruit.
The pulp is then pressed to remove the starch and then manually processed and dried and then steamed.
It is then taken to local markets, where it It is usually sold in plastic bags, each containing one ball toy.
But at its heart, AttiAK, is a cultural connection from one generation to another.
Ms Ly-Bakayoko said the recipes, processes and methods are passed down from mother to daughter and the dish is “a pillar of their identity and the whole of Ivory Coast”.
The UNESCO list highlights endangered intangible cultural heritage, emphasizing the need to protect and preserve traditional practices. UNESCO says Attieke’s inclusion highlights its importance to humanity as a whole.
The delicious and spicy staple has sparked controversy on the continent.
In 2019, there was outrage in Ivory Coast when Florence Bassono, founder of Faso Atiyeke from neighboring Burkina Faso, won an award at the Abidjan International Agricultural Exhibition.
Many Ivorians were angered by foreigners who had won over their national dish.
Earlier this year, the African Regional Intellectual Property Organization registered a collective trademark to prevent cassava produced in other countries from being sold under the name Attieke – the same way champagne with that name must be produced in the region of France.
