Ivory Coast's national dish attiéké has gained UN cultural heritage status, along with Japanese sake, Thai prawn soup and Caribbean cassava bread. But what makes this West African staple so popular?

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The First Church of Christ, Scientist, and we’ve always been transparent about that. The church publishes the ...

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 during a ...

Attiéké is a dish made from steamed cassava tubers. Produced by the lagoon peoples of Côte d’Ivoire, it involves growing and harvesting the cassava tubers, grinding and mixing them with fermented ...

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 of ...

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 couscous, often ...

SUPER BOWL: A woman checks on cassava as it dries in the sun in Anono, Côte d’Ivoire. The West African country primarily consumes this staple food as attiéké, a fermented and steamed cassava dish.

Attiéké, a tangy cassava couscous that has been a staple of Ivorian cuisine for generations, has been recognised by Unesco as a part of the world's intangible cultural heritage. A daily essential in ...

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 of ...