Attiéké: Ivory Coast’s staple food gets Unesco cultural heritage title
[ad_1] Ivory Coast’s beloved staple, attiéké – created from fermented cassava flour – has formally been added to Unesco’s record of intangible cultural heritage. Attiéké, pronounced atchekay, is a type of couscous created from floor cassava roots. It is so well-loved that many individuals have it for breakfast, lunch, and dinner. Nicknamed “Ivorian couscous”, it’s…