Attiéké, a traditional dish from Ivory Coast made from fermented cassava, has recently achieved UNESCO cultural heritage status, alongside popular global delicacies such as Japanese sake and Caribbean cassava bread. Mayeni Jones, a BBC Africa correspondent and passionate advocate for this West African staple, fondly recounts her childhood memories of vendors selling "Attiéké chaud!" as she reflects on this dish that has become integral to Ivorian culture and society.
Even after 25 years, attiéké remains ubiquitous in Abidjan, the Ivorian capital, where vendors sell individual portions wrapped neatly for eager customers. Its widespread availability at eateries of all classes, from casual street stalls to upscale restaurants, also speaks to its versatility as a staple alternative to rice. The dish's popularity has transcended borders, making it well-loved in neighboring nations such as Ghana and Sierra Leone.
What characterizes attiéké is its distinctive tangy flavor, stemming from the fermentation of cassava tubers. According to chef Rōze Traore, its texture is comparable to couscous—fluffy yet granular, perfectly complementing a variety of sauces, especially spicy ones. Chef Paule-Odile Béké elaborates on its taste, describing it as "sour, zingy, and sweet." Moreover, attiéké is gluten-free and comes in various grain sizes, with the finest varieties commanding a higher price.
Attiéké is traditionally enjoyed with grilled chicken or fish, accompanied by a spicy tomato sauce and a fresh tomato-onion salsa. Though typically reserved for special occasions like weddings, the dish has become a regular feature in daily Ivorian life. Béké notes the regional nuances of attiéké's preparation, as certain areas produce a brighter yellow version due to local ingredients.
The essence of attiéké goes beyond its taste; it represents community and togetherness, as emphasized by chefs like Charlie Koffi. Sharing a meal of attiéké brings families and friends together, creating a sense of belonging and joy. For many expatriates who grew up in Ivory Coast, like Jones, attiéké serves as a poignant reminder of childhood and connection to their homeland.
As a symbol of resilience, attiéké offers comfort to those who have left their country due to turmoil, as was the case for Jones during the civil unrest that struck Ivory Coast in the late 1990s. Despite her relocation to the UK and later South Africa, Jones maintained a deep connection to attiéké, making it a priority to seek out this cherished dish wherever she went.
The tradition of preparing attiéké is handed down through generations, and thanks to UNESCO's recognition, its culinary legacy is protected for future generations to experience and appreciate. For many, this cherished dish is more than food; it is a cultural celebration steeped in rich history and enduring memories, reinforcing the bonds of community that define both Ivorian life and the shared human experience.
