Attieke, a fermented cassava meal, is a beloved dish in Ivory Coast and has recently been recognized by UNESCO as an intangible cultural heritage. For Ivorian women who prepare attieke in large quantities for sale, it is not only a way to bond with others but also a path to financial freedom. The dish is sometimes referred to as Ivorian couscous and has been marketed as a gluten-free alternative to regular couscous. With its UNESCO recognition, attieke’s branding could receive a new boost, elevating it to the status of globally renowned culinary favorites.
UNESCO recognized attieke for its cultural significance, highlighting the skills related to its production and the role it plays in the social life of communities in Ivory Coast. The dish’s intense preparation methods have been passed down through generations, with women often organizing themselves into local production businesses to produce attieke in large batches. The tradition of making attieke is deeply rooted in Ivorian life and culture, with precise gestures and traditional techniques that have lasted for centuries.
Attieke has become a staple in family meals in Ivory Coast and is often served at weddings, birthdays, and other events alongside spicy pepper sauce, grilled or fried tilapia fish, and chopped onions. The dish is typically prepared by women from the Adioukrou, Avikam, and Ebrie groups in the southern lagoon parts of the country. In recent decades, production of attieke has spread across Ivory Coast and is in high demand in neighboring countries and African diaspora communities in Europe and North America.
The process of making attieke involves steaming fermented cassava pulp over several days, with groups of women gathering to make the meal in large batches. The fermented cassava pulp is crushed, fermented further, squeezed, dried, sieved, and steamed to create the final product. While traditionally prepared in large quantities, there are also easier alternatives for single-home cooking. The dish’s unique twinge comes from the days-long fermentation process, giving it its distinctive flavor and texture.
There have been controversies surrounding attieke, with some Ivorians expressing concern over increasing production in neighboring countries and the potential impact on the dish’s national identity. The Ivorian government has taken steps to trademark the name “Attieke des Lagunes” and its preparation methods to protect the dish’s authenticity. In mid-2023, Ivorian attieke was certified by the African Intellectual Property Organization, granting it Protected Geographical Indication status to highlight its cultural link to Ivory Coast and distinguish it from similar products made in other countries.
Attieke joins the Senegalese dish thiebou dieune as the only other sub-Saharan African dish recognized by UNESCO. Thiebou dieune, originating from the city of Saint Louis, is a rice dish prepared with fish and vegetables and is commonly eaten for lunch or dinner. Both attieke and thiebou dieune have been recognized for their cultural significance and unique preparation methods, highlighting the diversity and richness of culinary traditions in Africa.
