Navigating Ramadan: The balance of tradition and health in Moroccan eating habits

The holy month of Ramadan, a time for spiritual reflection and renewal, also brings significant changes to eating habits among Muslims worldwide. As Morocco enters its second week of fasting, the impact of these traditions on health and well-being becomes increasingly evident.

In Morocco, the hustle and bustle of daily life adapts to accommodate the fasting schedule. Businesses, banks, and schools adjust their hours, while supermarkets and local markets (souks) buzz with shoppers preparing for iftar—the meal that breaks the fast at sunset. Households have been gearing up for weeks, stocking up on spices, flour, and other essentials. The preparation for iftar and suhoor, the pre-dawn meal, often becomes a family affair.

Despite the spiritual significance, recent reports indicate a staggering increase in food consumption during Ramadan, with estimates suggesting a rise of 40 to 50 percent. This surge is attributed to impulse buying and an emphasis on elaborate meal preparations, as noted by the Moroccan Federation for Consumer Rights.

The heart of tradition: Iftar tables

Iftar tables stand as a cornerstone of Moroccan culture, laden with a variety of rich and elaborate dishes. Designed for communal enjoyment, these tables reflect the deep-rooted tradition of sharing a meal after a day of fasting. However, this cultural fixation often leads to significant food waste. During Ramadan, countless tons of food are discarded daily, contradicting the month’s emphasis on moderation and gratitude.

Moreover, the pressure to maintain lavish iftar traditions strains household budgets, especially in light of rising food prices for staples like onions and tomatoes. With demand surging during this holy period, many families find themselves grappling with inflated grocery costs, making it increasingly challenging for lower-income households to afford basic necessities.

For some, particularly women, Ramadan becomes a season of stress and exhaustion. Maria, a 28-year-old housewife from Rabat, expresses her frustration with the expectations surrounding iftar. “I find myself spending most of the day in the kitchen instead of focusing on worship,” she laments, sharing that much of her carefully prepared food ends up in the trash.

On average, Moroccans waste approximately 91 kilograms of food each year, a figure that significantly rises during Ramadan. Nearly 46 percent of families report discarding food valued between 60 and 500 dirhams, highlighting the disconnect between cultural practices and sustainable consumption.

Changing perspectives on iftar

Despite the pressure to conform to traditional practices, some individuals are opting for a more balanced approach to iftar. Shaima Salmi, a 23-year-old public sector employee, shares her strategy for maintaining health during Ramadan. “I now choose smaller portions that are easier to prepare, ensuring my body gets the nourishment it requires,” she explains.

Sociology Professor Ahmed Drissi from Abdelmalek Essaadi University in Tetouan attributes the evolution of iftar traditions to media influences and shifting economic conditions. Once characterized by simple meals, the iftar experience has transformed into a lavish affair, driven by rising incomes and changing dietary preferences. Social media further amplifies this trend, turning iftar into a visual spectacle that fosters subtle competition among families.

Health risks of overindulgence

The trend of overloading iftar tables not only poses cultural and economic challenges but also significant health risks. Dr. Faiçal Serrou, a general practitioner in Rabat, observes an uptick in digestive issues during Ramadan. Many households prepare dishes high in sugar, fats, and refined carbohydrates, leading to overeating and discomfort. Common complaints include heartburn, acid reflux, and bloating.

Dr. Serrou advises against excessive consumption of fried foods and sugary treats, advocating for a more balanced iftar that includes vegetables, fruits, and whole grains to promote better health and digestion.

Nutritionist Mariam Khaldi emphasizes the importance of healthier eating habits during Ramadan. “The Moroccan iftar table often prioritizes quantity over quality, which can lead to poor nutritional balance,” she warns. Khaldi highlights the necessity of portion control, hydration, and mindful eating to transform Ramadan into a period of spiritual and physical well-being.

As the month progresses, the challenge remains: how can Moroccan families honor their traditions while promoting healthier eating practices? Balancing cultural expectations with health considerations may hold the key to a more fulfilling Ramadan experience.