Ethiopian Easter

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.