A Culinary Love Letter to Attiéké: Ivory Coast's Beloved Dish

The iconic fermented cassava staple continues to weave a rich narrative of culture, community, and culinary joy in Ivory Coast and beyond.

Ivory Coast's gastronomic treasure, attiéké, has recently achieved recognition as a piece of UNESCO's cultural heritage, joining the ranks of other iconic dishes like Japanese sake and Caribbean cassava bread. This fermented cassava-based dish is not just a meal, but rather a symbol of unity and fond memories for many, including BBC Africa correspondent Mayeni Jones, who has cherished attiéké since childhood.

As a child, Jones recalls the melodic calls of street vendors selling hot attiéké in her neighborhood. Now, decades later, the sight and smell of women navigating the lively streets of Abidjan, selling delicious portions of attiéké, remain a common and cherished experience. From humble eateries to upscale dining establishments, this West African staple has become an inextricable part of culinary culture in the country, regularly featured on menus everywhere.

Inspired by its growing popularity across Africa and beyond, attiéké has made its way to French-speaking nations, including Ghana and Sierra Leone, where varied preparation styles add local flair. The distinct tangy flavor of attiéké comes from the careful fermentation of grated cassava tubers, transforming them into light, fluffy couscous-like grains. Chef Rōze Traore captures the texture well— "fluffy yet granular"— and highlights its ability to pair perfectly with spicy or savory sauces.

Ivorian chef Paule-Odile Béké describes attiéké's flavor as "sour, zingy and sweet," showcasing how its gluten-free nature allows for versatility in serving sizes. Attiéké shines brightest when paired with grilled chicken or fish, served alongside a spicy tomato sauce and fresh salsa. Although traditionally reserved for festive occasions, attiéké is now a cherished everyday dish for many Ivorians.

Despite the passage of time and the tumultuous events that transpired in Jones' life, such as her family's departure during civil unrest in the late 1990s, attiéké has remained a significant link to her roots. The deep connection to this dish continues to resonate as she seeks out attiéké, even in distant countries like South Africa. It effortlessly bridges cultural gaps, serving as a reminder of home for expatriates and diaspora communities.

Throughout her journey, Jones has discovered various regional recipes, noting that attiéké was historically paired with the traditional kedjenou stew. The evolution of Ivorian cuisine reflects a long-standing openness to foreign influences, enhancing the culinary narrative of the nation.

With attiéké's inclusion in the UNESCO cultural heritage list, there is hope that this delightful dish will gain further recognition beyond West Africa, inviting more food lovers worldwide to savor the taste of attiéké and experience the rich culture it embodies.