{"id":10102,"date":"2021-07-19T13:11:06","date_gmt":"2021-07-19T13:11:06","guid":{"rendered":"https:\/\/www.africa-press.net\/cotedivoire\/?p=10102"},"modified":"2021-07-19T17:49:54","modified_gmt":"2021-07-19T17:49:54","slug":"cote-divoire%e2%80%af-comment-lattieke-peut-conquerir-les-fast-foods-du-monde-entier","status":"publish","type":"post","link":"https:\/\/www.africa-press.net\/cotedivoire\/culture-et-art\/cote-divoire%e2%80%af-comment-lattieke-peut-conquerir-les-fast-foods-du-monde-entier","title":{"rendered":"comment l\u2019atti\u00e9k\u00e9 peut conqu\u00e9rir les fast-foods du monde entier"},"content":{"rendered":"

Africa-Press<\/a> – C\u00f4te d’Ivoire<\/a>. <\/strong><\/span>Sp\u00e9cialit\u00e9 culinaire des Ebri\u00e9 de C\u00f4te d\u2019Ivoire, l\u2019atti\u00e9k\u00e9 \u2013 connu aussi sous le nom de garba \u2013 est en voie de labellisation. Pour qui s\u2019int\u00e9resse \u00e0 la C\u00f4te d\u2019Ivoire, difficile, voire impossible de n\u2019avoir jamais entendu parler de l\u2019atti\u00e9k\u00e9. Semoule \u00e0 base de tubercule de manioc, cette sp\u00e9cialit\u00e9 culinaire du peuple \u00c9bri\u00e9 est sans aucun doute le plat le plus repr\u00e9sentatif du pays des \u00c9l\u00e9phants. Bien que le mot atti\u00e9k\u00e9 soit \u00e9bri\u00e9, il est possible qu\u2019il ait quelque rapport avec le mot tchaakri, une semoule de sorgho, en langue pulaar. Est-ce un emprunt culinaire\u202f?<\/p>\n

L\u2019atti\u00e9k\u00e9 se d\u00e9cline sous plusieurs formes selon le calibre du grain. Et l\u2019une de ces formes, souvent de troisi\u00e8me gamme, est, avec du thon frit, une des composantes du garba, un fast-food local qui d\u00e9tient in\u00e9luctablement la palme d\u2019or des menus de rue, surtout dans les m\u00e9tropoles comme Abidjan ou Yamoussoukro. Dans l\u2019imaginaire national, le mot garba vient de Garba, un nom propre suppos\u00e9 \u00eatre celui d\u2019un ressortissant nig\u00e9rien c\u00e9l\u00e8bre pour la commercialisation de ce mets dans les ann\u00e9es 1980. En d\u00e9pit du fait que cette consid\u00e9ration soit r\u00e9pandue m\u00eame dans les milieux scientifiques et m\u00e9diatiques, des donn\u00e9es factuelles tendent \u00e0 prouver le contraire. L\u2019histoire du garba commence plut\u00f4t dans les ann\u00e9es 1970.<\/p>\n

Le 5 janvier 1970, le pr\u00e9sident ivoirien F\u00e9lix Houphou\u00ebt-Boigny met en place un nouveau gouvernement, le sixi\u00e8me de la premi\u00e8re R\u00e9publique. Il nomme Dicoh Garba au minist\u00e8re de la Production animale. Pour rappel, celui-ci occupait le poste de directeur adjoint des P\u00eaches maritimes et lagunaires \u00e0 Abidjan, au sein du m\u00eame minist\u00e8re depuis 1966. Ce docteur en m\u00e9decine v\u00e9t\u00e9rinaire, reconduit dans les gouvernements successifs, a dirig\u00e9 ce d\u00e9partement minist\u00e9riel pendant une dizaine d\u2019ann\u00e9es, au cours de laquelle il a valoris\u00e9 la p\u00eache du thon. Cette initiative halieutique va avoir un impact sur les habitudes alimentaires des populations au point que certaines d\u2019entre elles finiront par d\u00e9signer le thon par l\u2019expression \u00ab\u202fpoisson garba\u202f\u00bb. C\u2019est sans doute ce qui explique la pr\u00e9sence sur le march\u00e9 ivoirien depuis quelques ann\u00e9es d\u2019une conserve de thon au nom de marque strat\u00e9gique de garba.<\/p>\n

Garbamania<\/b><\/p>\n

Au fil de la d\u00e9cennie\u202f1970, le fait d\u2019associer syst\u00e9matiquement le thon frit \u00e0 l\u2019atti\u00e9k\u00e9 a conduit \u00e0 appeler garba \u2013 par synecdoque (m\u00e9tonymie ndlr)- ce plat compos\u00e9 principalement des deux aliments sus-\u00e9voqu\u00e9s. Aujourd\u2019hui, le garba est g\u00e9n\u00e9ralement agr\u00e9ment\u00e9 de tomates, d\u2019oignons et de piment hach\u00e9, ce dernier ayant historiquement toujours \u00e9t\u00e9 pr\u00e9sent. Il convient de pr\u00e9ciser que l\u2019association de l\u2019atti\u00e9k\u00e9 avec tout autre poisson frit que du thon ne saurait \u00eatre consid\u00e9r\u00e9e comme du garba. Tel est, en quelques mots, l\u2019origine du garba retrac\u00e9 au moyen de la \u00ab gastronymie \u00bb, une science qui a pour objet l\u2019\u00e9tude des noms des aliments.<\/p>\n

Le garba tend \u00e0 se faire une place sur un segment du fast-food. Ainsi, l\u2019on voit appara\u00eetre, jour apr\u00e8s jour, des enseignes locales qui en font l\u2019un des menus principaux. On identifie celles-ci en g\u00e9n\u00e9ral par les d\u00e9nominations qui portent le mot garba. Il existe, \u00e0 ce propos, deux n\u00e9ologismes connus de tous. Il y a, d\u2019une part, garbadrome, form\u00e9 de garba et du fran\u00e7ais -drome, qui d\u00e9signe le lieu de commercialisation et de consommation du garba et, d\u2019autre part, garbatigui, avec comme deuxi\u00e8me \u00e9l\u00e9ment tigui, en langue dioula, qui signifie propri\u00e9taire (dudit lieu).<\/p>\n

Labellisation en cours<\/b><\/p>\n

Les d\u00e9nominations commerciales telles IGarba, Garba Garbadrome Choco, Balfer Garba Ivoire, Garbadrome du virage ou encore R\u00e9f\u00e9rence Garba Choco en sont une parfaite illustration. Depuis avril 2021, l\u2019atti\u00e9k\u00e9 est \u00e9ligible \u00e0 une d\u00e9marche d\u2019indication g\u00e9ographique \u00e0 l\u2019Organisation africaine de la propri\u00e9t\u00e9 intellectuelle (OAPI), sous l\u2019appellation atti\u00e9k\u00e9 des Lagunes, d\u2019apr\u00e8s le Projet d\u2019appui \u00e0 la mise en place des indications g\u00e9ographiques (PAMPIG 2). Autrement dit, la labellisation de l\u2019atti\u00e9k\u00e9 pourrait donner lieu \u00e0 une reconfiguration \u00e9conomique du garba. Et \u00e0 cette allure, il n\u2019est pas impossible que, dans quelques ann\u00e9es, les enseignes \u00e9trang\u00e8res de fast-food s\u2019y mettent.<\/p>\n","protected":false},"excerpt":{"rendered":"

Africa-Press – C\u00f4te d’Ivoire. Sp\u00e9cialit\u00e9 culinaire des Ebri\u00e9 de C\u00f4te d\u2019Ivoire, l\u2019atti\u00e9k\u00e9 \u2013 connu aussi sous le nom de garba \u2013 est en voie de labellisation. Pour qui s\u2019int\u00e9resse \u00e0 la C\u00f4te d\u2019Ivoire, difficile, voire impossible de n\u2019avoir jamais entendu parler de l\u2019atti\u00e9k\u00e9. Semoule \u00e0 base de tubercule de manioc, cette sp\u00e9cialit\u00e9 culinaire du peuple […]<\/p>\n","protected":false},"author":82,"featured_media":10101,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5,11,20,10],"tags":[56,63,29],"class_list":["post-10102","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-culture-et-art","category-homepage-french","category-top-nouvelles","category-toutes-les-actualites","tag-africa-press","tag-africa-press-cote-divoire","tag-cote-divoire"],"yoast_head":"\ncomment l\u2019atti\u00e9k\u00e9 peut conqu\u00e9rir les fast-foods du monde entier - C\u00f4te d'Ivoire<\/title>\n<meta name=\"description\" content=\"Sp\u00e9cialit\u00e9 culinaire des Ebri\u00e9 de C\u00f4te d\u2019Ivoire, l\u2019atti\u00e9k\u00e9 \u2013 connu aussi sous le nom de garba \u2013 est en voie de labellisa ...\" \/>\n<meta name=\"robots\" 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