UNESCO Recognition: In December, the fermented cassava dish, attieke, was designated as an intangible cultural heritage by UNESCO, elevating it alongside globally known foods.
National Identity: Attieke, cherished by Ivorians and a cultural staple, is deeply rooted in the nation’s culinary tradition.
Preparation Process: Creating attieke is labor-intensive, taking multiple days, and is traditionally produced by women working in local groups.
Controversies and Territorial Pride: The increasing production of attieke in neighboring nations has sparked debates about national identity and authenticity.
Global Demand: The dish is gaining popularity beyond Ivory Coast, with exportation increasing as its cultural significance is recognized.