The recognition emphasizes attiéké's significance as more than a dish – serving as a cultural symbol and economic opportunity for women in Ivory Coast.
**Attiéké: Ivory Coast’s Culinary Heritage Recognized by UNESCO**
**Attiéké: Ivory Coast’s Culinary Heritage Recognized by UNESCO**
Ivory Coast’s traditional cassava dish attiéké is officially listed as UNESCO's intangible cultural heritage.
Ivory Coast's cherished staple, attiéké, has been officially recognized by UNESCO as part of its intangible cultural heritage, highlighting its integral role in the nation's identity and cultural practices. Attiéké, a couscous-like dish made from fermented cassava flour, is a staple meal that many Ivorians consume at all times of the day, often complemented with grilled fish.
Ramata Ly-Bakayoko, the country's representative at the 19th session for safeguarding intangible cultural heritage held in Paraguay, emphasized that attiéké is "deeply rooted in the daily lives of its communities," underscoring its historical significance since it originated on the Ivorian coastline centuries ago. The dish has become a popular choice across West Africa, gaining recognition not only for its taste but also for its cultural importance.
The UNESCO designation recognizes attiéké's role in significant life events, such as weddings, funerals, and community gatherings. However, its importance goes beyond mere sustenance; for many women and girls, the traditional production of attiéké serves as a vital economic opportunity. The intricate process of making attiéké—spanning several days and involving a series of time-honored steps—fosters a sense of connection between generations, with recipes and techniques passed from mothers to daughters.
Attiéké production involves peeling and grating cassava roots, fermenting them, and then processing the mixture into a ready-to-sell food item, commonly sold in single-ball plastic bags in local markets. This practice has now been added to UNESCO’s heritage list, signifying its cultural importance and necessity for preservation.
Moreover, the recognition of attiéké has stirred some controversy. In 2019, protests erupted in Ivory Coast when a foreign entrepreneur won awards for producing attiéké at an Agriculture Show in Abidjan, highlighting the dish’s national significance. Recently, the African Regional Intellectual Property Organization established a collective trademark to protect the authenticity of attiéké, similar to the strict regulations regarding the production of champagne in its namesake region of France.
Ultimately, the incorporation of attiéké into UNESCO's list showcases not only the rich culinary traditions of Ivory Coast but also the need to safeguard these cultural legacies for future generations.
