Ethiopian Easter
Good Friday is a day of preparation and church-going.
People go and prostrate themselves in church, up and down, up and
down… 101 times! The main religious mass takes place on Saturday
night, until the early hours of the morning. Close to 3 am, everyone
returns home to break their fast and a chicken is slaughtered at
midnight for the symbolic occasion.
In the morning, after a rest,
a sheep is slaughtered to commence the feasting on Easter Sunday. The
feast continues with exchanging of gifts (gifts can be lamb, goat or
loaf of bread and so) among friends, family and relatives as expression
of good wishes and a day of family re-union. Meals accompanied with
Injera and traditional drinks (i.e. Tella or Tej) are the spotlight of
the day.