Making attiéké is a multi-step process. First, cassava roots are peeled, grated, and mixed with a small amount of already-fermented cassava as a starter - similar to how sourdough bread is made. The mixture ferments for a day or two, then it is pressed to remove liquid, broken into granules, and steamed.
The result is a light, airy grain that is fluffy when hot and slightly chewy when cool. It is eaten daily by millions of Ivorians and can be served alongside grilled fish, chicken, fried plantain, or stew. Street vendors sell small parcels of attiéké wrapped in leaves all over Abidjan.
Attiéké is particularly associated with the Alladjan and Adjoukrou communities who live near Lagoon Ébrié. UNESCO recognised it not just as a food but as a set of knowledge and traditions - the skills of preparing the cassava, the fermentation techniques, and the way knowledge is passed from older women to younger generations.