UN cultural agency UNESCO recognises the fermented cassava meal that takes days to prepare as a living heritage object.
Ivory Coast's national dish attiéké has gained UN cultural heritage status, along with Japanese sake, Thai prawn soup and ...
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Interesting features that earned Ivory Coast’s attiéké a UNESCO statusAttiéké, Ivory Coast's beloved staple made from fermented cassava flour, has been added to UNESCO's list of intangible ...
Ces savoir-faire, danses ou rituels se transmettent de génération en génération et font la fierté des pays concernés. Souvent ...
A daily essential in much of West Africa, the fermented semolina is often paired with fish, meat or stews. The news that it had made it on to Unesco’s prestigious heritage list came this week ...
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 ...
Quelques-unes des dernières inscriptions sur la liste du patrimoine culturel immatériel de l'Unesco pourraient composer un délicieux repas. L'attiéké ivoirien, le saké japonais ou encore le ...
L’attiéké, ce plat ancestral ivoirien, vient d’être inscrit par l’Unesco sur la liste du patrimoine culturel immatériel de l’humanité. https://p.dw.com/p ...
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A love letter to attiéké, Ivory Coast's timeless culinary treasureMs Béké, who comes from a family of attiéké-makers, explained some nuances. "Our attieke will be a bit more yellow than some other regions due to the proximity of the sea," she said.
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