The world of African gastronomy has been in turmoil since the Ivorian attiéké obtained the label. This famous cassava semolina, emblematic of Côte d’Ivoire, has now acquired long-awaited institutional recognition. The certification of the African Intellectual Property Organization (OAPI) as a “collective brand” gives the attiéké the status of protector of its authenticity and cultural identity.
Beyond its simple name, attiéké embodies a true symbol of Ivorian culinary tradition. Its slightly sour texture and moist consistency make it an essential dish, often associated with fried or sauced fish dishes. Paul Assandé, director general of the Ivorian Office of Intellectual Protection (OIPI), rightly emphasizes that attiéké is not reduced to a simple food, but that it represents a key element of national identity.
The protection of the “attiéké” name goes well beyond a simple administrative measure. It aims to preserve not only the reputation of the product on the market, but also to guarantee its commercial value. Local producers, such as Aramatou Coulibaly of the Ramacereal company, see this labeling as official recognition of the quality and origin of attiéké. By putting a brake on counterfeiting and imitation, this measure strengthens consumer confidence and consolidates the international reputation of this Ivorian dish.
The growth of attiéké is not limited to the borders of West Africa. OAPI is already planning to extend this collective brand in Europe and the United States, with the ultimate goal of protecting this Ivorian culinary treasure on a global scale. By defending attiéké with such dedication, Côte d’Ivoire affirms its attachment to its culinary traditions, its culture and its heritage.
Beyond its economic value, labeled attiéké embodies a strong message: that of preserving African culinary authenticity in the face of globalization. It is also the reflection of a rich and diverse national identity, of which culinary diversity is an inseparable pillar.
In short, the labeling of Ivorian attiéké is much more than a simple administrative formality; it is the guarantee of the protection and promotion of a gastronomic treasure anchored in the history and soul of Côte d’Ivoire.
The global recognition of attiéké is only just beginning, but it already illustrates Africa’s capacity to promote and protect its culinary heritage with passion and determination.