Tsom explained: what do Ethiopian Orthodox Christians eat on fasting days, and how long is Abiy Tsom?

If you eat out in Ethiopia, fasting (tsom) shapes menus all year. Here are the basics. The basics - Wednesday and Friday are weekly fast days, linked to the betrayal and crucifixion of Christ. One guide says these weekly fasts are suspended for roughly a month after Easter. - Abiy Tsom (the Great Lent, also called Hudade) comes before Fasika (Ethiopian Easter). It lasts 55 days (some calendars count 56). - Another fast, Filseta, lasts 15 days in August and ends with the Ashenda festival. - One source reports around 250 fasting days a year, with about 180 considered obligatory and the rest for clergy. Treat this as approximate. What is eaten - Meat, dairy products and eggs are avoided. - Typical fasting dishes include shiro (chickpea stew), siljo (a bean or pea dish with mustard and pepper), shimbra asa (chickpea dumplings in hot stew, per one travel blog) and vegetable combo platters (beyaynetu). - Whether fish is allowed is debated. You will see it on many fasting menus. Practical tips - Fasting menus are common on Wednesdays and Fridays, so vegetarians and vegans eat well. - For exact fasting dates in a given year, check the Ethiopian Orthodox Tewahedo Church or your local priest. Online calendars are often unofficial. Your turn: how does your family fast, what are your favourite tsom dishes, and how do you navigate fasting season when eating with friends of other faiths?