Ivory Coast’s iconic dish, attiéké, has been recognized by UNESCO as an important part of the country’s culture. This traditional couscous made from ground cassava roots is a staple in many West African households and highlights the need to preserve cultural connections.
Ivory Coast’s beloved staple food, attiéké, has been officially added to Unesco’s list of intangible cultural heritage. This recognition highlights the importance of preserving traditional practices and cultural connections.
Attiéké is a type of couscous made from ground cassava roots. It is typically served with grilled fish and is a staple in many households across West Africa. The dish originated from the coastal areas of Ivory Coast centuries ago and has since become a beloved part of the country’s culture.
The inclusion of attiéké in Unesco’s list emphasizes its importance to humanity as a collective. It highlights the need to protect and preserve traditional practices, which are often passed down from one generation to another. The dish is not only a source of identity for Ivorians but also provides a pathway to financial autonomy for many women.
Attiéké plays a significant role in connecting generations through its recipes, processes, and methods. These are passed down from mother to daughter, making it a pillar of their identity and that of the whole of Ivory Coast.
The dish has also caused controversy on the continent. In 2019, there was outrage when a foreigner won an award for their national dish at the Abidjan International Agriculture Show. 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 attiéké.
The UNESCO list highlights intangible cultural heritage that are at risk, emphasizing the need to protect and preserve traditional practices. The inclusion of attiéké on this list underscores its importance as a cultural treasure and highlights the need for continued preservation and promotion efforts.
