Ivorian dish Attiéké gains global recognition by UNESCO Cultural Heritage
Attiéké, Côte d’Ivoire’s beloved national dish made from steamed cassava, has been recognized by UNESCO as part of the “Intangible Cultural Heritage in need of urgent safeguarding.”
This dish, a staple in family meals, restaurants, and ceremonies, plays a significant role in the financial autonomy and social integration of the women and girls involved in its production.
The traditional preparation process includes peeling, grating, and mixing cassava roots with fermented cassava before pressing to remove starch, drying, and steaming to achieve a couscous-like texture.
Known for its affordability and accessibility, attiéké is often served as an alternative to rice, accompanied by chicken, fish, or spicy tomato-based sauces.
Earlier this year, the African Intellectual Property Organization granted a collective trademark for attiéké, protecting its name from misuse outside Côte d’Ivoire.
