UNESCO Recognizes Attieke as Intangible Cultural Heritage, Elevating Ivorian Cuisine

UNESCO Recognizes Attieke as Intangible Cultural Heritage, Elevating Ivorian Cuisine

Attieke, a beloved fermented cassava dish, has been officially recognized by UNESCO as an Intangible Cultural Heritage, marking a significant milestone for the Ivory Coast and elevating the dish to the same prestigious category as globally renowned foods like South Korean kimchi and Mexican tacos.

First introduced to the Ivory Coast centuries ago, attieke has long been a staple in Ivorian cuisine, transcending all social classes. Its status as a national dish reflects its deep cultural significance and widespread consumption. From rural families to bustling urban centers, attieke is served at almost every meal, and its versatility has made it a cherished food item across generations. With its recent recognition by UNESCO in December 2023, attieke joins the ranks of culturally significant meals like Japan’s sake and the Caribbean cassava bread.

The official recognition by UNESCO, announced during the 19th session on safeguarding non-physical heritage in Asuncion, Paraguay, highlights the dish’s enduring cultural importance. UNESCO specifically pointed out the intricate, multi-day preparation process involved in making attieke, which is passed down through generations, mostly by Ivorian women. The knowledge of making attieke, they note, is transmitted orally and through observation, underscoring its social value in local communities.

Cultural Roots and Preparation Techniques

Attieke’s history dates back to the Ebrie people of southern Ivory Coast, where it is often called “adjeke.” It is typically served with grilled fish, spicy pepper sauce, and sometimes with a side of vegetables. Originally prepared in the lagoon regions, its production has now expanded across the country, and demand for the dish has grown in neighboring countries such as Burkina Faso and Ghana, as well as among African diasporas in Europe and North America.

The preparation of attieke is an intensive process that involves fermenting cassava roots over multiple days, with each step requiring precision and care. Groups of women usually come together to produce large batches of attieke, which are later sold in local markets. In the traditional method, cassava roots are boiled, fermented, then ground and squeezed to remove excess water, after which the mixture is dried under the sun. The final product is steamed in traditional pots, giving it a fluffy and light texture. At home, a sieve and pot with hot water can be used to replicate the traditional steaming process.

Economic and Cultural Significance

For many women in Ivory Coast, attieke is not only a staple food but also a pathway to financial independence. Women have historically dominated the production and sale of attieke, which is often produced in large quantities to meet the demand in local markets. This business model has allowed women to organize themselves into cooperative groups, fostering solidarity and economic empowerment.

Ramata Ly-Bakayoko, Ivory Coast’s delegate to UNESCO, emphasized that attieke is deeply rooted in the cultural life of Ivorian communities, with “precise gestures and traditional techniques” that have been passed down for centuries. The dish serves as a symbol of unity, culture, and Ivorian identity, particularly as it continues to play a central role in celebrations such as weddings and public feasts.

Controversies and Global Recognition

Despite its widespread popularity in the Ivory Coast, attieke’s growing recognition beyond the country’s borders has led to some tensions. In 2019, there was public outcry when a Burkinabe chef, Florence Bassono, won an award at an agricultural fair in Abidjan for producing attieke, sparking claims from Ivorians that the dish’s production should be closely associated with their national identity.

In response to the growing international demand for attieke, the Ivorian government initiated efforts to protect the authenticity of the dish. In 2023, attieke earned Protected Geographical Indication (PGI) status from the African Intellectual Property Organization (OAPI), certifying the dish as uniquely Ivorian. The PGI status ensures that attieke produced outside of the Ivory Coast cannot legally bear the name “Attieke des Lagunes,” solidifying its cultural and geographic link to the country.

Global Context and Other UNESCO Recognitions

Attieke’s recognition by UNESCO places it alongside other iconic African dishes, such as Senegal’s thiebou dieune, which was also added to the UNESCO list in 2021. The global recognition of attieke is expected to boost its reputation and potentially expand its market in Africa and abroad.

This recognition not only celebrates Ivorian culinary heritage but also highlights the importance of preserving and promoting cultural traditions in an increasingly globalized world. As attieke gains global attention, it underscores the broader movement to protect and celebrate Africa’s rich cultural and culinary diversity on the international stage.

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