From simple roadside stalls to upscale restaurants, attiéké's presence is ubiquitous in Ivory Coast, where it serves as a popular accompaniment to myriad local dishes such as grilled chicken or fish with a spicy tomato sauce. The dish’s unique tangy flavor arises from a meticulous preparation of fermented cassava, giving it a comforting, fluffy texture akin to couscous.

Renowned chefs celebrate attiéké for its versatility and distinct taste, describing it as "sour, zingy and sweet" and instrumental in bringing people together around shared meals. Although historically reserved for special celebrations, attiéké is now a daily delicacy, with families bonding over communal meals, often enhanced with a local brew.

Mayeni recounts ventures far and wide to source attiéké, maintaining a vital connection to her homeland despite political upheaval. This beloved dish not only evokes cherished memories of her past in Abidjan, but also embodies the comforting warmth of Ivorian culture, easily bridging connections between expatriates and the homeland they long to embrace.

With attiéké’s new designation as an intangible cultural heritage, there are hopes for greater global appreciation of this delightful dish. As people across the world become more aware of attiéké, they'll discover not just a tasty treat but a true symbol of togetherness and shared experience among the Ivorian community.