The recognition of attiéké highlights the importance of traditional food practices in preserving cultural identities and promoting economic opportunities, particularly for women.
Attiéké: Ivory Coast's Beloved Dish Achieves UNESCO Cultural Heritage Status
Attiéké: Ivory Coast's Beloved Dish Achieves UNESCO Cultural Heritage Status
UNESCO designates attiéké, a traditional Ivorian dish, as intangible cultural heritage, celebrating its role in local culture and economy.
Ivory Coast's cherished staple dish, attiéké, has received prestigious recognition from UNESCO, being officially classified as an intangible cultural heritage. This unique food, created from fermented cassava flour and often likened to couscous, is deeply ingrained in the culinary landscape of the nation, frequently featured alongside grilled fish for breakfast, lunch, and dinner.
Attiéké, pronounced atchekay, has a rich history that traces back centuries to the coastal regions of Ivory Coast but has now gained popularity throughout West Africa. The announcement came from Ramata Ly-Bakayoko, the Ivorian delegate to UNESCO, during the recent 19th session on safeguarding intangible cultural heritage held in Paraguay. She remarked that attiéké is "deeply rooted in the daily lives of its communities," highlighting its significant cultural value.
Not only is attiéké served at various ceremonial events such as weddings, baptisms, and funerals, but it also represents a vital economic source for many families, particularly women who traditionally practice the skills of preparation. The preparation of attiéké is labor-intensive, spanning several days and involving unique techniques passed down through generations from mothers to daughters. The cassava roots are peeled, grated, and fermented before being processed into the final product, which is then sold in local markets.
UNESCO's recognition aims to safeguard intangible cultural heritage that faces threats, emphasizing the importance of protecting traditional practices. The inclusion of attiéké on this prestigious list illustrates its broader significance to humanity, as culinary traditions are essential components of cultural identity. The Ivorian dish has been the subject of some controversy as well; in 2019, a foreigner winning an award for producing attiéké sparked outrage among Ivorians who felt that their national dish should be represented by locals.
To further protect this cultural treasure, the African Regional Intellectual Property Organization has introduced a collective trademark to ensure that only cassava produced in Ivory Coast can be marketed under the name attiéké, akin to the geographical restrictions placed on champagne. This move solidifies not only the cultural heritage aspect of attiéké but also its economic viability within the region.
Attiéké, pronounced atchekay, has a rich history that traces back centuries to the coastal regions of Ivory Coast but has now gained popularity throughout West Africa. The announcement came from Ramata Ly-Bakayoko, the Ivorian delegate to UNESCO, during the recent 19th session on safeguarding intangible cultural heritage held in Paraguay. She remarked that attiéké is "deeply rooted in the daily lives of its communities," highlighting its significant cultural value.
Not only is attiéké served at various ceremonial events such as weddings, baptisms, and funerals, but it also represents a vital economic source for many families, particularly women who traditionally practice the skills of preparation. The preparation of attiéké is labor-intensive, spanning several days and involving unique techniques passed down through generations from mothers to daughters. The cassava roots are peeled, grated, and fermented before being processed into the final product, which is then sold in local markets.
UNESCO's recognition aims to safeguard intangible cultural heritage that faces threats, emphasizing the importance of protecting traditional practices. The inclusion of attiéké on this prestigious list illustrates its broader significance to humanity, as culinary traditions are essential components of cultural identity. The Ivorian dish has been the subject of some controversy as well; in 2019, a foreigner winning an award for producing attiéké sparked outrage among Ivorians who felt that their national dish should be represented by locals.
To further protect this cultural treasure, the African Regional Intellectual Property Organization has introduced a collective trademark to ensure that only cassava produced in Ivory Coast can be marketed under the name attiéké, akin to the geographical restrictions placed on champagne. This move solidifies not only the cultural heritage aspect of attiéké but also its economic viability within the region.
