UNESCO on Wednesday invited attieke, the perfect meal of Ivory Coast, and the abilities associated with making the fermented ground cassava dish right into its checklist of humankind’s abstract social heritage.
Pronounced “atchekay”, attieke looks a little like couscous, takes a number of days to make from square one and is a pillar staple throughout the nation and others in west Africa.
Over time, it has actually come to be a specifying attribute of Ivorian society and a resource of satisfaction exported throughout the continent.
“A key dish in Ivory Coast’s rich culinary heritage, attieke is deeply rooted in the daily lives of its communities,” Ramata Ly-Bakayoko, the nation’s long-term delegate to UNESCO, informed the body’s 19th session on securing abstract social heritage in Asuncion, Paraguay.
Often coming with fish and meat in sauce, attieke “is eaten every day at various ceremonies such as weddings, christenings, funerals and community gatherings”, Ly-Bakayoko stated.
Making the cassava semolina calls for knowledge “based on precise gestures and traditional techniques that have lasted for centuries”, she included.
Communities hand down “this cultural practice from generation to generation”, generally “from mother to daughter”, making it “a pillar of their identity and that of the whole of Ivory Coast”.
In mid-2024, the African Intellectual Property Organisation signed up a cumulative hallmark avoiding cassava dish created in various other nations from being marketed under the name attieke.
ah/sbk/rlp
