UNESCO on Wednesday invited attieke, the right meal of Ivory Coast, and the talents related to making the fermented floor cassava dish proper into its guidelines of humankind’s summary social heritage.
Pronounced “atchekay”, attieke seems to be a bit of like couscous, takes a variety of days to make from sq. one and is a pillar staple all through the nation and others in west Africa.
Over time, it has truly come to be a specifying attribute of Ivorian society and a useful resource of satisfaction exported all through the continent.
“A key dish in Ivory Coast’s rich culinary heritage, attieke is deeply rooted in the daily lives of its communities,” Ramata Ly-Bakayoko, the nation’s long-term delegate to UNESCO, knowledgeable the physique’s nineteenth session on securing summary social heritage in Asuncion, Paraguay.
Often coming with fish and meat in sauce, attieke “is eaten every day at various ceremonies such as weddings, christenings, funerals and community gatherings”, Ly-Bakayoko said.
Making the cassava semolina requires data “based on precise gestures and traditional techniques that have lasted for centuries”, she included.
Communities hand down “this cultural practice from generation to generation”, usually “from mother to daughter”, making it “a pillar of their identity and that of the whole of Ivory Coast”.
In mid-2024, the African Intellectual Property Organisation signed up a cumulative hallmark avoiding cassava dish created in numerous different nations from being marketed underneath the title attieke.
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