Ivory Coast’s culinary pride, attiéké, has officially joined the prestigious ranks of UNESCO's intangible cultural heritage, a recognition shared with delicacies such as Japanese sake and Thai prawn soup. Attiéké, a staple made from fermented cassava, is not just food; it's a vibrant part of the national fabric, deeply entwined with Ivorian identity.
Mayeni Jones, a BBC Africa correspondent, fondly recalls her childhood in Abidjan, where street vendors would chant “Attiéké chaud!” (Hot attiéké!). This dish, revered for its unique texture and tangy flavor, is prevalent across every establishment, from humble street kiosks to upscale restaurants, and has found popularity in neighboring countries.
Attiéké is created from grated and fermented cassava, which gives it a distinctive taste that pairs perfectly with spicy or savory sauces. Renowned chef Rōze Traore describes it as "fluffy yet granular," while fellow chef Paule-Odile Béké notes its "sour, zingy and sweet" profile, highlighting the diversity of attiéké’s serving options, which include variations soaked in palm oil.
Traditionally reserved for special occasions, attiéké is now a daily dish enjoyed by many. Chef Béké, hailing from Jacqueville—a town famed for its yellow-hued attiéké—incorporates this cherished food into her New York supper club offerings, reinforcing its cultural significance.
For Jones, attiéké is more than just a meal; it evokes the nostalgia of her childhood taken too soon, as she navigated the upheaval of civil unrest. The dish symbolizes not only culinary delight but also connection and togetherness, reminiscent of shared meals and cherished moments with loved ones.
As attiéké obtains its rightful place among protected cultural treasures, it serves as a bridge for Ivoirians and expats alike, fostering a collective identity built around the flavors of home. With newfound visibility, hopefully more people worldwide will discover the rich culinary tapestry that attiéké represents—a symbol of resilience rooted in community and culture.
