The Prologue Of Ethiopian Easter Holiday


I believe the beauty of Ethiopian Holiday lies in its “every detail of the process”.  It is as exciting as the actual celebration day or maybe even better, if it is given the appropriate and it’s much deserved homage to it. Many of the Ethiopian Holidays are at least more than two days affair, especially the Timket (Ethiopian Epiphany) and Fasika (Ethiopian Easter) holidays which are so close to almost every Ethiopians Heart.

For this year, Fasika (Easter Holiday) is going to fall on Miazya 27, 2005 (May 5, 2013).  One of the reasons that make this holiday so special, for many Orthodox Religion followers it is the day to end the fasting season which lasted for almost two months.


The prologue of this anticipated holiday started last Sunday with the Hosanna celebration (Palm Sunday) in the city of Addis Ababa, which officially opens the door for the Holy Week and the exuberant Faskia Holiday preparation.


Then as if it is by magic, the Addis Ababa city scene started to change completely before everyone’s eyes and the Ethiopian holiday vibe walked in gracefully.


Let me introduce you the sporadic traditional Ethiopian “last supper” cuisine called Gulban in Amharic. A special dish only prepared once in a year, particularly at this time of season in commemorating the last supper.  It is prepared with split kidney beans and wheat seed. So every Thursday before Fasika Feast, Ethiopian kitchens get busy in preparing; I may say our very last fasting cuisine in the most traditional and alluring way.  Gulban can be eaten plain or seasoned up with Ethiopian spices Mitmita or Berbere.


Beauty lies in details indeed! So let me take you to another Ethiopian Kitchen scene in welcoming the Faskia Feast Celebration. Ethiopian cuisine as exotic as it is, it takes time to prepare it.  And it is this week Ethiopians start spicing up the plain butter and give it exotic Ethiopian test.


Niter Kibe (spiced up butter) is an essential ingredient for Ethiopian traditional holiday dishes.  It is indeed moments like these; one can test sense of smell as you walk by almost every neighborhood of Addis Ababa. It is part of the uniqueness of Ethiopian holiday and it is so tantalizing.


Well steeping out of the kitchen for a moment and walkabout to the Addis Ababa city. In Ethiopia food plays a major role in religious festivals and the Faskia feast would not feel complete without these famous traditional Ethiopia cuisines like Doro Wot (Chicken breast, drumstick and wing served in a hot sauce of butter, onion and berbere accompanied by hard-boiled egg) and Tibs (sliced lamb pan fried in butter, garlic and onion).  Here are the market scene for the chicken, sheep and egg.


Since the chicken buying processes is so interesting and entertaining there is more.


I do really hope you had fun at the market and Now, let me show you the Church scene and how Good Friday was commemorated in one of the Orthodox churches of the Addis Ababa City.


Well the shopping and getting ready for the Fasika Holiday is going to continue like this till tomorrow. Sholamarket

I do really hope you had fun and enjoy the beauty of Ethiopian Holiday process via these details.Lastpictureofegg

Happy Ethiopian Easter Holiday!

About Sara Genene

I am a traveler... on an endless journey of self-discovery!
This entry was posted in culture, Culture and Tradition, Travel, Travel and Tourism, Uncategorized and tagged , , . Bookmark the permalink.

12 Responses to The Prologue Of Ethiopian Easter Holiday

  1. Simply beautiful photographs. Thank you for posting these.


  2. Jimiaki says:

    Haoppy Ethiopian Easter! I really enjoyed this post, thanks for sharing your country and culture. I miss taste of Doro Wat and Injera. Your pictures made me want to fill my stomach with tons of Injera again 🙂


  3. amoyer2013 says:

    Great story! I love Ethiopian Food.


  4. What a beautiful’s so nice to learn more and more about Ethiopia through your eyes:)


  5. Theresa says:

    Thank you for sharing this part of your beautiful culture & people.


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