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.

Rumour has it that some Ivorians can eat attieke morning, afternoon and night. The fermented cassava meal has long been a marker of national identity in Ivory Coast, beloved across all levels of ...

These skills, dances and rituals passed down through generations are a source of pride for countries on the continent. Often ...

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 ...

Here in Africa, we eat with our hands. I prefer to eat with my hands, because you can mix the spices with the attieke. Now I am coding an app. I need to know how to code, because in engineering ...