What do Ethiopians eat when fasting? An Introduction to Ethiopian Orthodox Vegan Cuisine

November 25, 2025 •

3 min read

With approximately 43.5 million adherents, the Ethiopian Orthodox Tewahedo Church observes more than 180 fasting days a year, making Ethiopian vegan cuisine, or 'yetsom,' a cornerstone of the national diet. During these periods, followers abstain from all animal products, leading to a rich and flavorful plant-based tradition that begs the question: what do Ethiopians eat when fasting?.

Quick Summary

Ethiopian fasting cuisine consists of a diverse array of plant-based dishes, including hearty lentil and chickpea stews served with injera, a fermented flatbread. Common meals include shiro wat, misir wot, and atakilt wat, which are prepared without meat, dairy, or eggs to adhere to Orthodox Tewahedo fasting rules.

Key Points

Vegan Cuisine: Ethiopian fasting, known as 'tsom,' requires adherents to eat a vegan diet, abstaining from meat, dairy, and eggs for more than 180 days a year.
Staple Foods: The core of a fasting meal is injera, a sourdough flatbread made from teff, used to scoop up various stews known as wot.
Popular Dishes: Key fasting dishes include shiro wat (chickpea stew), misir wot (red lentil stew), and atakilt wat (cabbage and carrot stew).
Communal Eating: Meals are traditionally shared from a single large plate, symbolizing unity, and feature the gursha custom, where one person feeds another as a sign of respect.
Strict Timing: During intensive fasts like Lent, observers may eat only one vegan meal per day, typically in the afternoon or evening.
Rich Flavors: The flavor of fasting food comes from aromatic spices, especially berbere, and fresh vegetables and legumes, not from animal products.

The Ethiopian Orthodox Tewahedo Church maintains one of the most rigorous fasting schedules in the world, requiring followers to abstain from all meat and dairy products on designated days. This practice has cultivated a vast and delicious vegan culinary tradition, featuring staple foods rich in legumes, vegetables, and aromatic spices like berbere.

The Cornerstone of Yetsom: Injera and Wot

At the heart of every Ethiopian meal, fasting or not, is injera, a large, spongy sourdough flatbread made from teff flour. Its slightly tangy flavor and unique, porous texture make it the perfect accompaniment for scooping up various stews, known as wot. During fasts, the traditional meat-based wot is replaced by yetsom beyaynetu, a colorful combination platter of vegan stews and vegetables served atop a single piece of injera for communal dining.

Popular Ethiopian Fasting Dishes

Shiro Wot: A thick, flavorful stew made from chickpea flour, simmered with onions, garlic, and ginger in a spicy berbere sauce. Some variations, like shiro tegamino, are thicker and more concentrated.
Misir Wot: A vibrant, red lentil stew slow-cooked with berbere, onions, garlic, and other spices until tender. It is a staple during fasts, providing a hearty and nutritious meal.
Atakilt Wot: A milder, non-spicy stew of tender cabbage, carrots, and potatoes simmered with turmeric, garlic, and ginger. It offers a pleasant contrast to the spicier dishes on the platter.
Gomen: Braised collard greens sautéed with garlic and ginger. This vitamin-rich dish is a common component of a yetsom platter.
Kik Alicha Wot: A stew made from yellow split peas, seasoned with turmeric and other mild spices, distinguishing it from the spicier red lentil version.

Fasting Traditions and Timing

Beyond the specific ingredients, Ethiopian fasting includes strict rules on timing. During major fasting seasons, many adherents consume only one vegan meal per day, typically in the afternoon or evening. The intensity of the fast can also vary by period, with the Great Fast (Lent) being particularly rigorous, and some followers even abstaining from food and water for extended periods.


Dish	Main Ingredient	Flavor Profile	Fasting Compatibility
Shiro Wot	Ground chickpeas	Hearty, spicy, umami	Yes
Misir Wot	Red lentils	Spicy, aromatic	Yes
Atakilt Wot	Cabbage, carrots, potatoes	Mild, savory, earthy	Yes
Doro Wot	Chicken, eggs	Rich, very spicy	No
Kitfo	Raw ground beef	Spicy, savory	No
Ayib	Cottage cheese	Mild, crumbly	No

The Spiritual and Communal Significance

The practice of sharing a communal platter of fasting food holds deep cultural and spiritual meaning. It is an act of shared humility and communal connection. Elders are traditionally served first, and the gursha—the act of feeding a close friend or family member by hand—is a gesture of love and respect. This communal aspect transforms a simple meal into a powerful symbol of unity and fellowship, emphasizing that the fast is a shared spiritual journey.

Beyond Injera: Other Fasting Foods

While wot and injera are the mainstays, other foods are enjoyed during fasts. Some people may eat genfo, a porridge, or injera firfir, a dish made by tearing up pieces of injera and mixing them with a spiced sauce. Soups made from vegetables or legumes also provide simple, nourishing meals. These dishes demonstrate the culinary resourcefulness that has flourished from the religious requirements, proving that delicious and varied meals are possible without animal products.

Conclusion

For Ethiopians observing religious fasts, the menu is far from restrictive. It is a celebration of vibrant, plant-based ingredients transformed into deeply satisfying and complex dishes. Rooted in ancient traditions and shared communal values, Ethiopian fasting cuisine is a delicious and meaningful testament to the country's rich cultural and religious heritage. The practice not only adheres to strict religious observance but also fosters a rich, healthy, and flavorful culinary legacy. For further reading, an excellent resource on the traditions of the Ethiopian Orthodox Church can be found on the Ethiopian Orthodox Tewahedo Church website.

Frequently Asked Questions

The main staple food is injera, a large, spongy sourdough flatbread made from teff flour. It is served with a variety of vegetable and legume stews, known collectively as 'yetsom beyaynetu'.

The Ethiopian Orthodox fast, or 'tsom,' is a religious practice requiring adherents to abstain from all animal products, including meat, dairy, and eggs. It is observed for over 180 days a year, with varying degrees of strictness depending on the specific fasting period.

No, during most fasting periods, Orthodox Ethiopians abstain from all animal products, which includes fish, meat, dairy, and eggs. The fast is entirely plant-based.

Shiro wot is a thick and hearty stew made from ground chickpea or broad bean flour. It is a cornerstone of Ethiopian vegan cuisine and is seasoned with berbere spice and other aromatics like garlic and ginger.

Ethiopian Orthodox Christians follow one of the strictest fasting calendars in the world, with over 180 mandatory fasting days for laypeople, and potentially more for clergy.

Shiro wot is a stew made from ground chickpeas, resulting in a thick, hearty, and often spicier dish. Misir wot is a stew made from red lentils and is known for its earthy, aromatic flavor.

During fasting periods, vegetable oil is used for cooking instead of niter kibbeh, the traditional spiced clarified butter. This ensures the dishes remain entirely plant-based and adhere to the fast's rules.