Attiéké, a traditional Ivorian dish made from fermented cassava, has become a symbol of togetherness and resilience, resonating with Ivorians and the diaspora alike while promoting cultural exchange through its growing popularity.
A Culinary Ode to Attiéké: The Pride of Ivory Coast
A Culinary Ode to Attiéké: The Pride of Ivory Coast
Ivory Coast recognizes attiéké's cultural heritage significance as it gains UN recognition alongside global delicacies.
Ivory Coast's cherished national dish, attiéké, has recently been recognized as a UN cultural heritage treasure, joining the ranks of other international culinary masterpieces such as Japanese sake and Caribbean cassava bread. BBC Africa correspondent Mayeni Jones, a fervent admirer of attiéké who grew up in the heart of Ivory Coast, shares the story of this delectable staple rooted in tradition and community.
Fond childhood memories are sparked by the cries of street vendors proclaiming "Attiéké chaud!" or "Hot attiéké!" while balancing expansive baskets of the dish on their heads. Today, 25 years later, these vendors still roam the streets of Abidjan, offering people this now revered delicacy. Attiéké has cemented its status in Ivorian culture, found on the menus of everything from modest eateries to upscale restaurants in the bustling coastal city. The dish's influence extends beyond borders, enjoying popularity in neighboring countries like Ghana and Sierra Leone.
The hallmark of attiéké's appeal lies in its unique flavor, produced by the fermentation of cassava tubers. Chef Rōze Traore describes it as "fluffy yet granular," likening it to couscous. The dish’s slight tanginess magically complements spicy or savory sauces. Fellow Ivorian chef Paule-Odile Béké describes the experience of savoring attiéké as "sour, zingy, and sweet," demonstrating the versatile nature of this gluten-free staple.
Traditionally served with grilled chicken or fish and a refreshing salsa, attiéké has evolved from being a special occasion dish to a staple enjoyed daily. Chef Béké, who hails from a family steeped in attiéké-making traditions, highlights the regional variations in the dish's hue and flavor profile, showcasing local identity.
Despite leaving Ivory Coast at age 14 against a backdrop of civil unrest, Mayeni Jones has always sought to maintain her connection through attiéké. Throughout her journeys, she has gone to great lengths—hunting for the dish in faraway cities and requesting care packages from home—to keep the taste and spirit of her homeland alive.
As attiéké garners recognition as an invaluable part of Ivorian heritage, its recipe and making process are now safeguarded for future generations. Observing that attiéké evokes feelings of unity, Chef Charlie Koffi emphasizes the communal nature of enjoying the dish. Much like other traditional meals from Africa, attiéké is meant to be shared, bringing together friends and family around a shared experience.
The journey of attiéké, its flavors, and the stories they carry could encourage a growing appreciation of this culinary treasure. As its cultural significance deepens, there is hope that this delightful dish will attract international attention, inviting outsiders to learn about the rich culinary landscape of Ivory Coast.
