In a momentous acknowledgment of culinary heritage, Ivory Coast's cherished national dish, attiéké, has been officially recognized by Unesco as an essential cultural treasure, joining the ranks of global favorites like Japanese sake and Caribbean cassava bread. This fermented cassava dish has become synonymous with Ivorian identity and culture, celebrated for its distinct tangy flavor and versatility.
Growing up in Ivory Coast, BBC Africa correspondent Mayeni Jones recalls vendors calling out "Attiéké chaud!"—a nostalgic reminder of her childhood. Attiéké's presence spans the streets of Abidjan, the country’s largest city, where it's sold by women balancing wrapped portions of this beloved staple on their heads. Its universality means it graces tables at both humble eateries and upscale restaurants, and is now found as far afield as Ghana and Sierra Leone.
The creation of attiéké is an art form in itself. Made from cassava tubers that are grated, dried, and steamed, the dish achieves a fluffy yet granular texture reminiscent of couscous. Chef Rōze Traore emphasizes attiéké's unique tanginess that complements spicy and savory sauces, while Paule-Odile Béké highlights its "sour, zingy and sweet" flavors.
Traditionally served with grilled meats and spicy sauces, attiéké is now an everyday delight, though it remains a centerpiece for special occasions like weddings. Béké, who hails from a family of attiéké makers, notes subtle regional differences in preparation, particularly in areas near the coast.
For many, including expatriates, attiéké represents more than a meal; it holds deep emotional ties to a home left behind. Jones shares her journey of maintaining this connection through attiéké across various countries, underscoring how this dish symbolizes a sense of community and heritage.
Historically, attiéké's adaptability reflects its evolution; it has absorbed foreign influences while retaining its core identity—a testament to the Ivorian spirit. As attiéké gains Unesco's urgent safeguarding status, there is hope that its delicious legacy will inspire greater awareness globally, inviting new audiences to celebrate the flavors of Ivory Coast. Through attiéké, the bonds of culture, memory, and togetherness continue to thrive.
Growing up in Ivory Coast, BBC Africa correspondent Mayeni Jones recalls vendors calling out "Attiéké chaud!"—a nostalgic reminder of her childhood. Attiéké's presence spans the streets of Abidjan, the country’s largest city, where it's sold by women balancing wrapped portions of this beloved staple on their heads. Its universality means it graces tables at both humble eateries and upscale restaurants, and is now found as far afield as Ghana and Sierra Leone.
The creation of attiéké is an art form in itself. Made from cassava tubers that are grated, dried, and steamed, the dish achieves a fluffy yet granular texture reminiscent of couscous. Chef Rōze Traore emphasizes attiéké's unique tanginess that complements spicy and savory sauces, while Paule-Odile Béké highlights its "sour, zingy and sweet" flavors.
Traditionally served with grilled meats and spicy sauces, attiéké is now an everyday delight, though it remains a centerpiece for special occasions like weddings. Béké, who hails from a family of attiéké makers, notes subtle regional differences in preparation, particularly in areas near the coast.
For many, including expatriates, attiéké represents more than a meal; it holds deep emotional ties to a home left behind. Jones shares her journey of maintaining this connection through attiéké across various countries, underscoring how this dish symbolizes a sense of community and heritage.
Historically, attiéké's adaptability reflects its evolution; it has absorbed foreign influences while retaining its core identity—a testament to the Ivorian spirit. As attiéké gains Unesco's urgent safeguarding status, there is hope that its delicious legacy will inspire greater awareness globally, inviting new audiences to celebrate the flavors of Ivory Coast. Through attiéké, the bonds of culture, memory, and togetherness continue to thrive.
