UN cultural agency UNESCO recognises the fermented cassava meal that takes days to prepare as a living heritage object.

Ms Béké, who comes from a family of attiéké-makers, explained some nuances. "Our attieke will be a bit more yellow than some other regions due to the proximity of the sea," she said.

Attiéké, Ivory Coast’s beloved staple made from fermented cassava flour, was recently added to UNESCO’s list of intangible cultural heritage. Pronounced “atchekay,” this ground cassava couscous, often ...

Ivory Coast's beloved staple, attiéké - made from fermented cassava flour - has officially been added to Unesco's list of intangible cultural heritage. Attiéké, pronounced atchekay, is a kind ...

UNESCO on Wednesday welcomed attieke, the quintessential dish of Ivory Coast, and the skills involved in making the fermented ground cassava meal into its list of humanity's intangible cultural ...

Attiéké, a tangy cassava couscous that has been a staple of Ivorian cuisine for generations, has been recognised by Unesco as a part of the world's intangible cultural heritage. A daily ...

In mid-2024, the African Intellectual Property Organisation registered a collective trademark preventing cassava meal produced in other countries from being marketed under the name attieke. ah/sbk/rlp ...