History

Ethiopian Orthodox Christianity mandates numerous fasting periods (tsome) throughout the year, during which adherents abstain from all animal products — meat, dairy, and eggs — for up to 250 days annually. This religious practice has driven the development of a distinct, entirely plant-based cuisine that predates modern veganism by centuries. The cuisine relies on legumes, grains, and vegetables as protein sources, with dishes like shiro (spiced chickpea or broad bean stew) and misir wat (red lentil stew) serving as staples during fasting periods [1].

Religious Context

Fasting is a central pillar of Ethiopian Orthodox Tewahedo Christianity. The most prominent fasts include Lent (Hudade or Abye Tsome, 55 days), the Fast of the Prophets (Tsome Nebiyat, 43 days), and Wednesdays and Fridays throughout the year (except during the 50 days after Easter). During these times, observant Ethiopian Christians consume only vegan meals — no meat, dairy, or eggs — making Ethiopian fasting cuisine one of the world’s oldest and most systematic vegan culinary traditions [1].

Common Dishes

Key dishes in Ethiopian fasting cuisine include:

  • Shiro (or shiro wat): A thick, smooth stew made from ground chickpeas or broad beans, cooked with berbere spice blend, garlic, and onions. It is a primary fasting dish [1].
  • Misir wat: Red lentil stew simmered with berbere, onions, and garlic [1].
  • Atkilt wat: A mild cabbage, carrot, and potato stew, often cooked without berbere for a lighter option [1].
  • Gomen: Collard greens or kale sautéed with onions, garlic, and sometimes ginger [1].
  • Firfir: Shredded injera (the spongy sourdough flatbread) sautéed with berbere and niter kibbeh (spiced clarified butter) — though during strict fasting, niter kibbeh is replaced with oil [1].
  • Injera: The foundational flatbread, made from teff flour, water, and salt, naturally vegan. It serves as both plate and utensil for scooping stews [3].

All dishes are seasoned with berbere, a spice blend whose constituent elements usually include chili peppers, coriander, garlic, ginger, Ethiopian holy basil (besobela) seeds, korarima, rue, ajwain or radhuni, nigella, and fenugreek [4].

Regional Variations

Regional variations in Ethiopian fasting cuisine reflect local agricultural products and ethnic traditions. In the highlands, teff-based injera and legume-heavy stews dominate. Among the Gurage people, kitfo (raw minced beef) is a signature dish but is replaced during fasting with gomen kitfo — finely chopped collard greens prepared with spices and sometimes cottage cheese (though cheese is omitted during strict fasts) [1]. The Sidama people prepare wassa, a porridge-like dish made from false banana (enset) starch, which can be served plain or with spiced vegetable sauces during fasting periods [1].

Availability In Diaspora

Ethiopian restaurants in diaspora communities, including Los Angeles’s Little Ethiopia neighborhood along Fairfax Avenue between Olympic and Pico Boulevards, routinely offer vegan fasting dishes year-round, not just during Orthodox fasting seasons [2]. Many Ethiopian restaurants clearly label vegan options on their menus, as the fasting cuisine is naturally plant-based. Dishes like shiro, misir wat, and gomen are standard offerings. The availability of authentic berbere and teff flour in diaspora grocery stores has also enabled home cooking of fasting dishes outside Ethiopia [2].