Ivory Coast's beloved staple, attiéké - made from fermented cassava flour - has officially been added to Unesco's list of intangible cultural heritage. Attiéké, pronounced atchekay, is a kind ...

Rumour has it that some Ivorians can eat attieke morning, afternoon and night. The fermented cassava meal has long been a marker of national identity in Ivory Coast, beloved across all levels of ...

"Our attieke will be a bit more yellow than some ... have always been open to foreign influences in their cuisine and many regional dishes have become local staples. Now that attiéké has been ...