UN cultural agency UNESCO recognises the fermented cassava meal that takes days to prepare as a living heritage object.

Attiéké, 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 générations en générations et font la fierté des pays concernés.

Attiéké, Ivory Coast’s beloved staple made from fermented cassava flour, was recently added to UNESCO’s list of intangible cultural heritage. Pronounced “atchekay,” this ground cassava ...

L'attiéké, aliment de base très apprécié des Ivoiriens, fabriqué à partir de farine de manioc fermentée, a été officiellement ajouté à la liste du patrimoine culturel immatériel de l ...

L'attiéké, plat national de la Côte d'Ivoire, a été inscrit au patrimoine culturel de l'ONU, au même titre que le saké japonais, la soupe de crevettes thaïlandaise et le pain de manioc des ...

Ms 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.

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 ...

As world travelers look for new places to visit, one criterion increasingly stands out: meaningful connections with local ...

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 ...