This year, Japanese sake, an alcoholic drink made from grain, also made it to the list.
In Côte d’Ivoire, attiéké is often served at ceremonies such as weddings, baptisms, funerals, and social gatherings.
But it’s more than just food, it’s a livelihood for some people and a path to financial autonomy for many women.
Attiéké is traditionally made by women and girls. The process can take several days because there are many steps based on tradition and the skills required to create attiéké have also been added to the UNESCO heritage list.
The cassava root is peeled, grated and mixed with pre-fermented cassava.
The pulp is then pressed to remove the starch and then hand processed and dried and then steamed.
It is then delivered to local markets where usually sold in plastic bags, each containing one ball of attiéké.
But at the heart of it, attiéké, is a cultural connection from one generation to another.
Recipes, processes and techniques are passed down from mother to daughter, and the dish “is a pillar of their identity and the identity of all of Côte d’Ivoire,” said Ms Li-Bakayoko.
The UNESCO list highlights intangible cultural heritage that is under threat, emphasizing the need to protect and preserve traditional customs. The inclusion of attiéké highlights its importance to humanity as a collective, UNESCO says.
The tasty and spicy product has also sparked controversy on the continent.
In 2019, there was outrage in Côte d’Ivoire when Florence Basson, founder of Faso Attiéké from neighboring Burkina Faso, won an award at the International Agricultural Exhibition in Abidjan.
Many Ivorians were angered by a foreigner who won with their national dish.
Earlier this year, the African Regional Intellectual Property Organization registered a collective trademark to prevent cassava produced in other countries from being sold under the name attiéké – in the same way that champagne must be produced in a region of France with that name.
