Submitted by Maymuna Siddiquea on the 2020 winter session study abroad program in Morocco sponsored by the Department of Languages, Literatures & Cultures…
As the first week has come to an end, I cannot help but compare the Moroccan culture I’ve experienced to the culture back at home. One of the biggest differences I’ve noticed comes in the area of food and drinks.
Back in the United States, we as a nation overall love our caffeine in the form of a coffee in the mornings. While that option is still available, the majority of Moroccans prefer to sip on Moroccan Mint Green Tea multiple times throughout the day. And although mint green tea can also be found in certain places, the quality of the green tea along with the presence of strong fresh mint in the tea itself, is far superior in Morocco. There are entire cafés dedicated for people to sit and enjoy this popular drink that is a staple for all Moroccans.
Another food related difference that I’ve noticed is the importance of fresh bread (non-sliced). Moroccans consume loaves of bread every day at every meal. In the morning, it’s sliced and toasted, ready to be enjoyed with some marmalade or President’s cream cheese. For lunch, they might tear off small pieces and use it to grab the meat off of a chicken tajine. That same night, they’ll dip the bread into their lentil soup. Some way or another, bread will be incorporated into the meal. In the United States, bread isn’t really eaten in the fresh form. On a day to day basis, I feel that it’s usually consumed in the pre-sliced form for toast or for sandwiches. And even then, it’s not thick and warm.