
Afghans struggle to mark Aidil Adha amid US sanctions
A young butcher holding a sheep waits for customers at a market ahead of Aidil Adha in Kabul, Afghanistan, June 4, 2025. - Xinhua
KABUL: As Muslims around the world prepare to celebrate Aidil Adha, or the Feast of Sacrifice, millions in Afghanistan are grappling with deepening poverty, hunger and economic despair.
Najibullah, a 45-year-old Kabul resident, travelled from northern Kabul to a livestock market in the southern part of the city in hopes of purchasing a sheep for the traditional Aidil Adha sacrifice.
"I arrived here at seven in the morning to buy a sheep, but a 20-km animal costs around 13,000 afghani (roughly US$186). We can't afford it," he told Xinhua in frustration.
Najibullah, the sole provider for a family of five, pointed to frozen Afghan assets abroad as a key factor behind the crisis. "If the Afghan people's frozen assets were released, there would be more job opportunities. More construction projects would take place. People could find work, and our lives would be better," he said.
He estimates that nearly 70 per cent of Afghans are unable to afford livestock for Aidil Adha due to ongoing US sanctions. "Most people's tables are empty because they don't have enough money," Najibullah added as he returned home without making a purchase. Instead of serving lamb, he plans to offer dried fruits to guests this year.
The United Nations has warned that nearly half of Afghanistan's population, about 22.9 million people, will require humanitarian assistance by 2025 as the country struggles to meet both chronic and acute needs.
Naqibullah, a butcher from eastern Wardak Province, travels to Kabul annually ahead of Aidil Adha to earn a living. "In the past, business was booming, but now, there is barely any work and the job market is taking its last breaths," he explained.
This young butcher visits the market daily, looking for customers until the evening; however, there are no signs of improvement. "This year, our economy is so weak that I can't afford to make a sacrifice myself. Even some of our neighbours can't afford dinner," Naqibullah lamented.
Afghans continue to voice frustration over mounting unemployment and worsening poverty, as approximately US$9 billion of Afghanistan's assets were frozen by the United States in August 2021.
While a few buyers are seen browsing livestock markets in Kabul, many livestock farmers have brought their animals from neighbouring provinces, hoping to sell them.
Mohammad Younis, a veteran livestock trader in Kabul with a decade of experience, said this year's Aidil Adha market has been the worst he's seen. "People want to buy cattle or sheep, but prices are too high and their wallets are empty, so they leave empty-handed," he said, anxiously scanning the market for potential customers.
Younis blamed the dire situation in part on US policies. He believes decades of conflict and foreign occupation have devastated Afghanistan's economic foundations.
As in other Muslim countries, Aidil Adha in Afghanistan is traditionally celebrated with animal sacrifices and family visits. But for many this year, it has become a painful reminder of hardship rather than a celebration.
Shakir Yaqubi, an Afghan economist, said that US financial sanctions have crippled Afghanistan's trade and frozen development. "This Aidil Adha, for many Afghan families, is a day of economic struggle rather than a festive occasion," he noted. "Without coordinated actions from the government or international community, poverty will deepen, and social divisions will grow." - Xinhua
Hashtags

Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles


The Star
an hour ago
- The Star
Fit for the special occasion
DURING Hari Raya Aidiladha, try this Malaysian interpretation of mandi rice of Yemen. You'll know what Yemeni mandi and kabsa rice are if you've ever had Nasi Arab. These are ancient rice dishes where the meat – often lamb or chicken – is first poached in a spiced broth, then marinated in an intensely flavoured spice paste, and finally grilled or roasted until glossy and caramelised. The rice is cooked in the same broth with additional herbs and spices, and sometimes even fruits and nuts are tossed in for extra aroma and texture. As is traditional in many Arab and Malay cultures, a feast like this for Aidiladha and other festivals is usually served on a large communal tray with chicken nestled atop the rice, salad and salsa on the side, and a bowl of warm, clear broth for sipping or spooning over. Nasi Arab is the Malaysian interpretation of Arabian rice in the style of Yemeni Mandi and Kabsa, and has become a popular dish for Aidiladha. — Photos: Low Lay Phon/The Star However, it's also common to see single portions served neatly in segmented platters at Middle Eastern restaurants. Although the cooking method of Nasi Arab closely follows the mandi and kabsa styles, its ingredients are more aligned with Indian and Malay flavours. This localised recipe gives it a spice profile that is generally milder than the original, which often includes cardamom, saffron, black lime, bay leaves, and nutmeg. Traditional cooking methods involve roasting the meat in a tandoor oven or an underground pit. The Arabian salad, called salata, is also crucial – it provides a fresh contrast to the rich meat and rice and is usually dressed simply with lemon juice and chopped coriander. The Arabian salsa known as daqqus is a homemade tomato-based hot sauce served as a dipping sauce for the chicken or, for chilli lovers, to drizzle over the rice. To prepare the Arabian salad, dice cucumber, tomato and onion, then add roughly chopped coriander and season with lemon zest, lemon juice and salt to taste. For those celebrating, Selamat Hari Raya Haji. May your home be filled with warmth, blessings and beautiful aromas. Nasi Arab Ingredients Poached chicken 2 tbsp cooking oil 1 red onion 1kg chicken leg quarters 1 tsp ground fennel 1 tsp black pepper 1 tsp ground coriander 1 tsp turmeric powder 1 tsp kurma spice mix ½ tsp salt to taste 1½ litres cold water ¼ cup lemon juice Chicken marinade 1 tbsp paprika 1 tbsp curry powder 1 tsp salt to taste 1 tbsp honey 2 tbsp extra virgin olive oil Arabian rice 2 cups basmati rice, soaked in cold water for 30 minutes 28g unsalted butter 1 stick cinnamon 3 buds cloves 1 pod star anise 1 red onion, sliced 30g ginger, julienned 3 cloves garlic, smashed 4 cups chicken broth, reserved from poaching chicken 2 tsp salt to taste 1 sprig coriander leaves Arabian salad 1 tomato, diced 1 cucumber, diced 1 red onion, diced 1 sprig coriander leaves, chopped ½ tsp salt to taste ½ tsp sugar to taste 1 tbsp lemon juice to taste Arabian salsa 10 bird's eye chilies 5 red chilies 1 tomato 1 clove garlic 1 sprig coriander leaves ½ tsp salt to taste 1 tsp lemon juice to taste Directions Heat the oil in a large pot over medium heat. Sauté the red onion until softened and fragrant. Add chicken leg quarters along with all spices and salt. Pour in cold water and bring to a boil. Once boiling, reduce heat and simmer for 40 minutes until chicken is tender. Alternatively, pressure cook on high for 10 minutes. Remove chicken and reserve 4 cups of the broth for cooking rice. The remaining broth can be served as soup. Mix all marinade ingredients into a paste. While still warm, coat the poached chicken evenly in the marinade. Let sit for 30 minutes. Preheat the oven to 150°C. Arrange chicken on a baking tray. Roast for 15 minutes, then baste with pan juices and roast for another 15 minutes or until glossy and caramelised. In a large sauté pan, heat the butter to saute whole spices until fragrant. Add onion, ginger and garlic. Cook until wilted and slightly golden. Add drained rice and stir to coat, lightly toasting for 1-2 minutes. Transfer mixture to a rice cooker. Add broth and salt. Cook according to rice cooker instructions. Once cooked, let rice sit covered for 10 minutes, then fluff together with chopped coriander. Garnish with coriander leaves before serving with chicken, Arabian salad, Arabian salsa, and broth. For the Arabian salad, mix all ingredients in a bowl. Adjust salt, sugar and lemon juice to taste. Chill until ready to serve. For the Arabian salsa, blend all ingredients until smooth. Adjust salt and lemon juice to taste.


New Straits Times
an hour ago
- New Straits Times
Demand for sacrificial livestock surges ahead of Aidiladha
KUALA LUMPUR: The demand for livestock for sacrificial worship in conjunction with Hari Raya Aidiladha has continued to rise this year. According to Buletin Utama, a visit to a livestock farm in Serendah, Selangor, found that nearly 1,000 cows had already been booked. "During the month of Zulhijjah, we receive many bookings for cows. The supply is sufficient," said breeder Mohd Zukri Abd Jalil. "No matter the situation, the spirit to perform the ritual and demonstrate sacrifice remains strong." He added that orders come from a wide range of customers, especially mosques, surau, NGOs, and individual buyers. Some placed their orders as early as five months ago, while others collectively pool funds to fulfil their religious obligation. This farm is also among 40 premises licensed by the Veterinary Services Department (DVS) to offer slaughtering services for ritual sacrifice. "We go through all the processes required by the DVS, such as health checks, transport permits, and slaughter permits. "All of these are prioritised so we are in accordance with procedures and Islamic principles," said Zukri. On Tuesday, the Agriculture and Food Security Ministry said a total of 38,804 cows and buffaloes, along with 30,167 goats and sheep, will be available for ritual sacrifices during Aidiladha. The ministry said the estimated demand for sacrificial rituals is 34,451 cows and buffaloes, and 22,453 goats and sheep. It expects the livestock supply for this year's celebration across Malaysia to meet demand.


Malaysia Sun
an hour ago
- Malaysia Sun
Bruneian youth to participate in marine conservation
Xinhua 06 Jun 2025, 21:47 GMT+10 BANDAR SERI BEGAWAN, June 6 (Xinhua) -- Bruneian youth will take part in marine conservation activities held in conjunction with Ocean Week Brunei 2025, local media reported on Friday. The first activity, Reef Ball Fabricator, will take place on June 12 at the Serasa Jetty, near Muara port town, according to local daily Borneo Bulletin. Youth participants will learn to fabricate reef balls, artificial reef structures made from a special concrete mix that supports coral growth. This will be followed by Reef Ball Discovery on June 22, also based in Serasa. Youth will assist in preparing coral fragments, known as "corals of opportunity," to be planted on reef balls deployed at snorkeling site in Pelong Rocks.