A History of Acorn-Based Food in Morocco

Khaoula El Khatib, Salama El Fatehi, Mohamed Lamsiah, Abdelhalim Chmarkhi, Anass Ben Moula, and Younes Hmimsa

Published May 2026 in International Oaks No. 37: 311–318

Abstract

Food security is a crucial component of the United Nations Sustainable Development Goals, given current worldwide problems. In this light, the importance of wild tree crops – especially acorns – in the development of sustainable food is becoming more widely acknowledged. To explore the potential of acorns as a novel, healthy ingredient in modern diets, we conducted online surveys, which were distributed nationwide via social media. Our goal is to revive historical culinary traditions related to acorn consumption practices and highlight the present and the future sociological place in Morocco of acorn-based food. Our study involved 179 participants who completed the online survey. Women accounted for the majority of the interviewees of the survey, with 115 out of 179, while men made up about one-third. The survey responses revealed widespread but variable recognition of acorns in culinary applications. Thirty-six interviewees recognized 4 principal categories of acorn-based food, including wet acorn (50%), acorn dishes (35%), acorn pastries (10%), and spreads (5%). Evidence indicates that Moroccans remain closely tied to their historical heritage by experimenting with acorn-based foods. The data reveal that 42% of interviewees declared that people continue to keep alive the memory of acorn-based food traditions through practice, while 35% are ambivalent regarding the persistence of this practice. 48% of interviewees expressed a strong willingness to try acorn products, indicating a positive attitude towards incorporating them into their diets. Our findings suggest that acorns can be reintroduced into modern diets as a staple food to enhance food security.

Keywords

Quercus spp., culinary applications, local knowledge, food security

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