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 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 meeting of the UN's cultural agency, held in Paraguay.
