Once again, Ivory Coast has captured global attention. This time, for a cherished culinary treasure. In December 2024, UNESCO (the United Nations Educational, Scientific, and Cultural Organization) officially recognized attiéké as an intangible cultural heritage. This acknowledgement places attiéké among other iconic global foods like South Korea’s kimchi and Mexico’s tacos.
Speaking at the 19th session on safeguarding intangible cultural heritage in Paraguay, Ramata Ly-Bakayoko, Ivory Coast’s UNESCO delegate, emphasized the cultural depth of attiéké. She described it as a meal shaped by “precise gestures and traditional techniques that have lasted for centuries” and “deeply rooted in the daily lives of its communities.”
Attiéké, often referred to as “Ivorian couscous,” is made from fermented cassava flour. It is a staple for many, enjoyed during breakfast, lunch, and dinner. Traditionally served with grilled fish, the dish originated in coastal areas of Ivory Coast but has spread across West Africa. Its gluten-free nature has also made it a trendy alternative to regular couscous in international markets.
Beyond its flavour and versatility, attiéké is a symbol of empowerment. For Ivorian women, who have honed its preparation techniques over generations, the dish represents a source of livelihood and a path to financial independence. The meticulous process of making attiéké involves peeling, grating, fermenting, pressing, drying, and steaming cassava.
The addition of attiéké to UNESCO’s list of intangible cultural heritage elevates it to a prestigious status, joining other cultural treasures celebrated worldwide. This year’s list also included Japanese sake, a traditional rice wine, and Caribbean cassava bread enjoyed by Indigenous communities.
As the world takes notice of attiéké, Ivory Coast celebrates a moment of pride.
