Attieke is an accessible and affordable dish that has become a staple in family meals, UNESCO noted. It is also often served at weddings, birthdays, or other events, ...

"Our attieke will be a bit more yellow than some other regions due to the proximity of the sea," she said. A native of Jacqueville, a small coastal town where attiéké is made, ...

It may not be as prestigious as Champagne, but Ivory Coast wants to get a protected status for attieke, the national food. The BBC's Enoh N'Dri asks whether it will work.

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.

In large a bowl, mix attieke and water. After complete absorption of water, stir your attieke with a fork. Microwave for 2 to 3minutes or steam while stirring for about 3 minutes.

Attiéké is a dish made from steamed cassava tubers. Produced by the lagoon peoples of Côte d’Ivoire, it involves growing and harvesting the cassava tubers, grinding and mixing them with fermented ...

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A UNESCO panel added tangy attieke to the organisation’s list of intangible cultural heritage on December 5 at the body’s 19th session on safeguarding non-physical heritage in Asuncion, Paraguay.

"Our attieke will be a bit more yellow than some other regions due to the proximity of the sea," she said. A native of Jacqueville, a small coastal town where attiéké is made, ...

It may not be as prestigious as Champagne, but Ivory Coast wants to get a protected status for attieke, the national food. The BBC's Enoh N'Dri asks whether it will work.

Attieke is traditionally made by women in villages across the country and in the outskirts of Ivorian main cities, especially in southern and central Ivory Coast.