Things To Do
in Touama

A slow-cooked stew made in a conical clay pot with meat or vegetables and spices; try lamb with prunes or vegetable tagine at local family restaurants.

Must-Try!

Steamed semolina grains usually served with a vegetable and meat stew; traditionally eaten on Fridays and available at many guesthouses.

A hearty soup of tomatoes, lentils, chickpeas and spices often served at breakfast or during Ramadan—find it at markets and simple eateries.

Layered flatbreads (msemen) and various village-baked loaves: great for breakfast, often served with honey, jam or olive oil.

Polite greetings are important—offer a handshake (use the right hand), say 'Salam' and exchange pleasantries before discussing business. Use titles and show respect to elders.

Dress modestly, especially for women—avoid revealing clothing in public and respect local norms when visiting religious sites; shoulders and knees covered is a good guideline.

Always ask permission before photographing people, especially women. Be sensitive when photographing religious ceremonies, markets and private properties.

Meals are often communal—accept shared dishes politely, wash hands before eating if customary, and use the right hand for eating and passing food.

Small tips are appreciated: round up at cafes, leave 10% in restaurants that provide table service, and tip guides or drivers a modest amount. Locals won’t expect large tips but a token of thanks is customary.

The local currency is the Moroccan dirham (MAD); cash is king in small towns. ATMs are available in regional centers, and major cards are accepted at larger hotels and restaurants, but always carry cash for markets, taxis and small purchases.

Hot and dry inland days with strong sun—mornings and evenings are the best times for activities; carry water, sunscreen and light clothing. Markets may be quieter midday as locals rest.

Pleasant temperatures, harvest time for olives and fruits—vivid colors and active agricultural life make it a rewarding season for photography and cultural encounters.

Cooler temperatures with possible rain and chilly nights; layering is essential. Some remote services and smaller guesthouses may reduce hours in low season.

Mild weather with blooming wildflowers and refreshed landscapes—excellent for hiking, birdwatching and seeing rural life come alive after winter.

Vegetarian dishes are common—vegetable tagines, couscous with vegetables, salads, and lentil soups—ask for no meat or animal stock and specify ingredients clearly.

Vegan options are available but require care (many broths use meat). Order vegetable-based dishes and verify use of butter or eggs in breads and pastries.

Most meat in Touama is halal by default; pork is uncommon. Eat at reputable family-run places or ask hosts about meat sources if important to you.

Traditional diets rely on bread and couscous; gluten-free choices exist (vegetables, tagine without wheat) but communication is essential—bring snacks if you have strict gluten intolerance.