The Committee
- Takes note that Côte d’Ivoire has nominated Skills related to Attiéké production in Côte d’Ivoire (No. 02086) for inscription on the Representative List of the Intangible Cultural Heritage of Humanity:
Attiéké is a dish made from steamed cassava tubers. Produced by the lagoon peoples of Côte d’Ivoire, the dish involves growing and harvesting the cassava tubers, grinding and mixing them with fermented cassava to prepare the semolina, and steaming the semolina to prepare the dish. After cooking, the attiéké is removed from the heat and scooped into a container to cool. It is then packaged and distributed in baskets lined with cassava leaves. Attiéké is traditionally produced by women for household consumption. Women prepare, cook, preserve, and sell the attiéké, while men grow, harvest, transport and grind the cassava. The knowledge and skills are passed down orally and through observation within families. Attiéké is an accessible and affordable meal that has become a staple in family meals, but also in restaurants and during ceremonies. The related knowledge and skills play an important role in the social life of communities. Mastering the production of attiéké guarantees financial autonomy and social integration for women and girls. An integral part of cultural identity in Côte d’Ivoire, its production contributes to the empowerment of young girls without encroaching on their schooling.
- Considers that, from the information included in the file, the nomination satisfies the following criteria for inscription on the Representative List of the Intangible Cultural Heritage of Humanity:
R.1: Attiéké is a couscous-like dish made from steamed cassava tubers and produced by the lagoon peoples of Côte d’Ivoire. The producers are traditionally women while men take part in growing, harvesting, transporting and grinding the cassava. Transmission of the knowledge and skills related to the element is done informally by the older generations to the young ones through observation within the families or communities. Attiéké is used at different events and celebrations and plays an important role in strengthening cultural identity and in the social life of communities. Attiéké is a staple food in inaugurations, weddings, baptisms and funeral ceremonies. It has become an integral part of cultural identity in Côte d’Ivoire and is an accessible and affordable meal for everyone.
R.2: The element contributes to food security and accounts for approximately 5 per cent of food expenses and 20.5 per cent of calories in the dietary intake of many Ivorian populations. Attiéké helps combat hunger as it is easily accessible and affordable for all. The transmission of this element from mothers to daughters contributes to the social and family education of young girls. It is during this learning process that mothers teach their daughters about womanhood, marriage and their community. Both men and women are involved in the attiéké production chain, thereby enabling women to contribute to family income. The element thus contributes to the financial empowerment of women and to family and community welfare. The element also brings communities closer together and promotes cultural diversity.
R.3: Efforts to safeguard and promote the skills related to attiéké production are undertaken by communities, civil society organizations, and the State. Safeguarding measures are carried out by members of the families and communities concerned. Modern attiéké production units have been set up and cooperatives have been formed with the support of NGOs and technical and financial partners, and some communities have built workshops for the transmission and large-scale production and sale of attiéké. The government has initiated several actions, including regulatory efforts, the adoption of laws, the establishment of semi-industrial production units, and the creation of improved cassava varieties. Universities have published research papers and articles about the element in scientific journals. Other measures include promotional efforts and coordinating cultural events such as food festivals and agricultural trade fairs. The communities’ involvement in planning the safeguarding measures is elaborated under section R.4.
R.4: During public working sessions, the communities concerned participated in identifying bearers, practitioners, characteristics, components and traditions related to the element. They provided necessary information on the practice, transmission methods, cultural meanings and social functions of the element. The communities also identified threats to the viability of the element and suggested safeguarding measures. They willingly agreed to implement aspects of the safeguarding measures that fall within their competence.
R.5: The element was included in the Inventory of Intangible Cultural Heritage. The inventory is managed by the Ministry of Culture and Francophonie through its technical agencies. Elements listed on the National Inventory List of Intangible Cultural Heritage are compiled and updated annually based on field studies and proposals from the bearers, practitioners, communities concerned and NGOs. The 2023 periodic report provides information about the inventorying process and updating frequency.
- Decides to inscribe Skills related to Attiéké production in Côte d’Ivoire on the Representative List of the Intangible Cultural Heritage of Humanity;
- Encourages the State Party to pay attention to the potential risk of over-commercialization of the element and to ensure that any commercialization efforts and possible unintended consequences are monitored and well-managed following the inscription of the element;
- Reminds the State Party, when submitting nomination files in the future, to avoid standardized letters of consent and to ensure the free, prior and informed consent of the communities concerned.