Ivory Coast’s beloved staple food gains UN cultural heritage status
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Attiéké is commonly paired with fish or chicken. It is a popular dish enjoyed with both protein options.
Ivory Coast’s iconic dish, attiéké, made from fermented cassava flour, has officially been recognized by UNESCO as an intangible cultural heritage. This staple food, often referred to as “Ivorian couscous,” is so beloved that it is consumed throughout the day, from breakfast to dinner, by people across the country and beyond.
Attiéké is a type of couscous made from ground cassava roots, a method that originated in the coastal regions of Ivory Coast centuries ago but has since spread throughout West Africa. Traditionally, it is enjoyed with grilled fish, but it can be paired with a variety of other dishes. It holds immense cultural significance and has long been a central part of social gatherings and daily life.
At the 19th session of UNESCO’s safeguarding of intangible cultural heritage in Paraguay, Ivory Coast’s delegate, Ramata Ly-Bakayoko, explained that attiéké is “deeply rooted in the daily lives of its communities.” In 2023, alongside other cultural practices like Japan’s sake, attiéké was officially inscribed on UNESCO’s cultural heritage list. This addition recognizes attiéké’s profound cultural importance and underscores its role as more than just a meal.
In Ivory Coast, attiéké is often served at significant ceremonies such as weddings, baptisms, funerals, and community meetings, marking its presence during the most important moments in people’s lives. However, the dish’s significance goes beyond its role in ceremonial settings. Attiéké also provides economic opportunities for many women, serving as a livelihood for those involved in its production.
The traditional preparation of attiéké is a multi-step process that can take several days to complete. It is primarily made by women and girls, passing down the craft from generation to generation. The process begins with peeling and grating the cassava root, which is then mixed with previously fermented cassava. The mixture is pressed to remove starch, then dried and steamed, turning it into the familiar couscous-like texture.
Once prepared, attiéké is sold in local markets, typically packaged in plastic bags with a single ball of the dish. This local production process is vital for many communities, with women and families relying on it for their economic sustenance. The production and trade of attiéké not only support local economies but also preserve a traditional way of life that has been passed down through the generations. According to Ly-Bakayoko, the dish “is a pillar of their identity and that of the whole of Ivory Coast.”
Inclusion on the UNESCO list is an important step toward preserving this tradition for future generations. The intangible cultural heritage list highlights practices that are at risk, emphasizing the importance of safeguarding these cultural expressions. For UNESCO, the inclusion of attiéké acknowledges its significance to humanity as a shared heritage. The recognition encourages communities worldwide to protect and continue their traditional practices, ensuring they do not fade with time.
Attiéké’s rise to international recognition has not been without controversy, particularly regarding its cultural ownership. In 2019, a public outcry erupted in Ivory Coast when Florence Bassono, a woman from neighboring Burkina Faso, won an award at the Abidjan International Agriculture Show for her company, Faso Attiéké, which produces the dish. Many Ivorians were upset that a foreigner had been awarded for a dish so central to their own national identity.
In response to growing concerns about the international production and sale of attiéké, the African Regional Intellectual Property Organization (ARIPO) took action earlier this year. It registered a collective trademark to protect the name “attiéké” and ensure that only cassava produced in Ivory Coast could be sold under that name, much like how champagne can only come from the Champagne region of France. This step was taken to prevent other countries from using the name for their cassava-based products, preserving the authenticity of attiéké and its connection to Ivory Coast.
The recognition of attiéké by UNESCO serves not only as an acknowledgment of the dish’s cultural and economic importance but also as a call to protect and preserve the practices that sustain it. As Ivory Coast and other West African countries continue to celebrate attiéké, the dish’s inclusion on the UNESCO list highlights the critical need to safeguard cultural traditions in the face of globalization and changing markets. Attiéké remains a symbol of both the resilience and the rich heritage of the people of Ivory Coast, connecting generations through its delicious taste and cultural significance.
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