Rumour has it that some Ivorians can eat attieke morning, afternoon and night. The fermented cassava meal has long been a marker of national identity in Ivory Coast, beloved across all levels of ...

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.

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 ...