Ivory Coast staple dish “Attiéké”, a popular dish made from fermented cassava, has been recognized by UNESCO as an Intangible Cultural Heritage.
This achievement highlights not just the dish’s importance in the country’s culinary landscape but also its cultural significance.
The production of attiéké is deeply rooted in the traditions of the Adjoukrou people, an ethnic group in southern Ivory Coast. The process of creating attiéké is as much about community as it is about food. Traditionally, women lead the preparation through a rigorous methods passed down from generation to generation.
Attiéké is a staple in Ivorian households and is often paired with grilled fish, spicy sauces, or stews. It has a slightly tangy taste and fluffy consistency. It is celebrated for its nutritional value, as it provides a rich source of carbohydrates, making it a sustaining meal for millions.
Ivorian staple side-dish Attieke
UNESCO’s recognition of attiéké as an Intangible Cultural Heritage of Humanity is part of the organization’s broader mission to preserve traditional knowledge and practices that contribute to humanity’s shared heritage. Attiéké now stands alongside other iconic African foods and practices celebrated on the global stage.
Intangible Cultural Heritage (ICH) refers to practices, expressions, skills, and knowledge that communities recognize as part of their cultural identity. Unlike tangible heritage (like monuments or artifacts), intangible heritage includes oral traditions, rituals, festivals, and traditional craftsmanship. It’s a way of preserving living traditions and ensuring they are passed down to future generations.
By inscribing attiéké on this prestigious list, UNESCO emphasizes the cultural practices surrounding its preparation, the knowledge handed down over generations, and its role in fostering community bonds in Ivory Coast.
Food goes beyond sustenance; it reflects history, geography, and cultural identity. Every traditional dish tells a story about the people who created it—their resources, ingenuity, and way of life. Recognizing food as a cultural heritage acknowledges the role of cuisine in preserving traditions and celebrating diversity.
In Ivorian culture, meals featuring attiéké are more than just a way to nourish the body—they nourish the soul. The dish is often at the center of family gatherings, community events, and celebrations. Sharing attiéké brings people together, strengthening bonds and fostering a sense of belonging.
This communal aspect of attiéké is part of what makes it so special. It is not merely food; it is a way of life, a tradition that connects the past, present, and future.
UNESCO’s recognition of attiéké encourages its preservation and promotes awareness of Ivorian culture globally. This status will likely boost cultural pride and tourism, allowing visitors to experience the dish firsthand while learning about its historical significance. Additionally, it highlights the importance of sustaining traditional knowledge systems in an era of globalization.
UNESCO’s recognition has implications beyond cultural preservation. Attiéké’s newfound global status is expected to boost tourism, drawing attention to Ivory Coast’s rich culinary and cultural heritage. Tourists visiting the country can now savor attiéké, experiencing firsthand the traditions it embodies.
For Ivory Coast, it’s a proud moment to see their cultural treasure acknowledged on a global platform, preserving the legacy of attiéké for generations to come.
This recognition is not just about food but about celebrating the community, identity, and resilience of the Ivorian people
Here’s a step-by-step guide to preparing attiéké based on traditional methods commonly used in Ivory Coast:
Ingredients
- Cassava (fresh and peeled)
- Salt (optional)
- Water
Procedure
1. Peeling and Grating the Cassava
- Peel the cassava to remove the outer skin.
- Wash thoroughly to remove any dirt.
- Grate the cassava using a fine grater to create a smooth paste.
2. Fermentation
- Pack the grated cassava into a clean container.
- Cover and leave it at room temperature to ferment for about 2–3 days. This process gives the cassava its signature tangy flavor.
3. Removing Excess Water
- Once fermented, the cassava will have a moist texture.
- Place the fermented cassava paste into a clean cloth bag.
- Press or squeeze the bag to remove excess water until it reaches a crumbly consistency.
4. Sieving
- Break the pressed cassava into smaller granules using your hands or a fine sieve.
- This step ensures the granules are even and similar in size, resembling couscous.
5. Steaming
- Place the granulated cassava in a steamer or double boiler.
- Steam for about 20–30 minutes, stirring occasionally to prevent clumps and ensure even cooking.
6. Seasoning (Optional)
- Once steamed, season lightly with salt if desired.
- Fluff the attiéké with a fork to separate the grains and serve warm.
Serving Suggestions
Attiéké pairs well with:
- Grilled fish
- Spicy tomato or chili sauces
- Fried plantains
- Fresh vegetables like sliced tomatoes and onions.
