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 of couscous made from ground cassava roots.
It is so well-loved that many people have it for breakfast, lunch, and dinner.
Nicknamed "Ivorian couscous", it is typically eaten with grilled fish.
