Photos: Wikimedia Commons
Côte d’Ivoire’s national dish, attiéké, has been formally recognized on the global stage. Earlier this month, the dish was added to UNESCO’s list of the “Intangible Cultural Heritage in need of urgent safeguarding.”
The staple was recognized for its contribution to the financial autonomy of the women and girls who produce it. The production process involves peeling then grating cassava roots and mixing that with fermented cassava. The mixture is then pressed to remove starch, which effectively makes it gluten-free. It is then dried and steamed to achieve a couscous-like texture.
Considered an alternative to rice, it is often served with dishes including chicken, fish, or spicy tomato-based sauce. Earlier this year, the African Intellectual Property Organization granted a collective trademark for attiéké, safeguarding the name from misuse by producers outside Côte d’Ivoire.
