Why are vegetarian dishes important in Ethiopian cuisine?

Vegetarian dishes are a fundamental component of Ethiopian cuisine primarily due to the influence of the Ethiopian Orthodox Tewahedo Church. The church mandates that its followers abstain from eating meat and animal products on as many as 250 days throughout the year.1

Because of these frequent and extended periods of religious fasting, a rich tradition of plant-based cooking has developed. Legumes, such as lentils and chickpeas, are prepared in a variety of ways to create flavorful stews known as wats and alechas. These dishes are typically served atop injera, a spongy flatbread made from teff, which serves as both a plate and a utensil for scooping up the food.1