In collaboration with Convergence, VOICE OF ASIA is proud to present timeless articles from the archives, reproduced digitally for your reading pleasure. Originally published in Convergence Volume 30 in 2015, we present this story on Ramadan, the precursor to the holiday we know as Hari Raya.
During Ramadan, the ninth month of the Islamic lunar calendar, Muslims all over the world fulfil their obligations of fasting from sunrise to sunset. This month of sacrifice concludes with the celebration of a festival known as Eid al-Fitr, or Hari Raya Aidilfitri in Malaysia. Convergence takes this opportunity to take a look at how Ramadan is observed, and of course, look at all the delicacies from around the world.
Ramadan is believed to be the month when the Prophet Muhammad received the first revelation of the Quran from God, and as such, it is seen as a holy month. A verse in the Q’uran, revealed to Muhammad, explicitly states that fasting is obligatory, and is one of the Five Pillars
of Islam, making it a very important occasion. Muslims believe that observing the month-long fasting ritual from sunrise to sunset every day may instil them with taqwa, the fear of God.
Today, there are over 1.6 billion Muslims, accounting for 23.4% of the world population. The traditions of Ramadan has evolved and changed according to local customs. As Islam spread throughout the world at an unprecedented rate, local traditions and culture would have seeped into and merged with Ramadan’s traditions, creating a unique culture of observing Ramadan throughout the globe. This has spawned no end to the variety of dishes consumed for iftar, the breaking of fast meal, as different sorts of dishes from varying regions are cooked up just for the fasting month, and can be thought of as a foodie’s paradise time.
During the month of Ramadan, Muslims are required to fast, with the exception of those who are ill, children, and pregnant or menstruating women. Suhoor is the meal taken before dawn each day, in preparation for the day ahead. The meal is heavy and hearty meal Muslims are not permitted to eat or drink during the whole fasting day. Besides food and drink, it is required that Muslims refrain from sinful behaviour, as Ramadan is a holy month, and is seen as an opportunity for individuals to cleanse their bodies and minds for the worship and appreciation of God.
Bubur lambuk, a type of savoury rice porridge, is often the dish of choice for breaking fast.
Ramadan bazaars, like this one on a street in Kuala Lumpur, can be found on almost every corner of Malaysia during the Muslim holy month.
Vendors sell almost everything in Ramadan bazaars, such as clothes, accessories and toys, but the food stalls – like the one here offering barbecued chicken – probably see the most patronage as visitors buy meals on their way home after work.
Sunset is the time for iftar, known locally in Malaysia as buka puasa. It is common to see streetside bazaars and vendors selling all kinds of delicacies, with variations of dishes in different regions in the world, and truly is quite a spectacle, as a whole multitude of people, sights and smells, and food converge on a single point. Banquets and feasts are a common breaking fast occurrence, with most mosques having a buffetstyle meal for breaking fast, as well as people organising ‘open houses’ in their neighbourhoods, as a way of sharing the joy and feeding the poor and needy, besides the guests and friends.
The spirit of Ramadan is one of self-introspection, togetherness, and realization, as well as cleansing of the self from sins. More than that, it uses food to bring together people from every corner of the world, adding to all the fun and joy.
