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Followers of the Coptic Orthodox Church started the
55-day fasting season last week. Although many of
them were in effect observing the abstinence from
meaty meals a long time ago, forced by the
exorbitant prices of beef and mutton, the fortunate
gourmets in town seemed to make the best out of the
last hours, feasting on raw and roasted meat. I was
invited for lunch at a butchery-cum-eatery located
near the Lideta Church.
Meat lover that I am, I was ashamed of myself for
not knowing the place up to now. Of course I feigned
like a regular just for face-saving.
I
could never imagine that such a crowd of people
would be daring to devour roasted beef under the
scorching heat of the sun, never mind slicing raw
meat publicly, particularly considering the vantage
point of foreigners driving by.
Dozens of yellow-red big umbrellas were planted
outdoors for diners. Eating any type of food
outdoors, let alone roasted beef, was taboo in my
days. I felt like age is strangely making me a
desolate stranger to my culture in my hometown.
We
arrived there at 11:30AM; I thought that was a bit
too early by Ethiopian standards. I was wrong. There
were crowds slicing and handing mouthfuls to their
shying wives and little children. There were many
diners finishing their meals and looking for
toothpicks after washing. Plenty of vendors offered
tissues for sale.
We
managed to make it through the thick crowd and
squeeze our king-size bodies into a little space in
a corner which was supposed to be a route for the
hurried waiters.
My
host insisted that I accompany him to the butcher’s
window so that I could point to the best chunk from
where our share may be sliced. That was not
necessary at all. There was nothing to discard
unless one would rather prefer lean meat only.
We
were lined up and kept inching forward until we came
to the cashier, paid our bill of 54 Br per kilo and
received the ticket on which a matching number with
our plate was handwritten.
The chief cutter, dressed in snow-white overalls was
so busy cutting chunks of lean and fatty meat from
the suspended carcasses to spread it on the counter
in front of him. He would now and then sharpen his
carving knives skilfully and weigh according to
orders; occasionally he would add bits to compensate
and even out the cut meat.
Regulars call his name affectionately as if to give
him a clue of favouritism of tit-for-tat in due
time. We all seem to endorse the little corruption
by our silence. We never grumble or complain for
mishaps at such eateries. We take everything for
granted.
The very look of the yellowish orange colour of the
fatty meat hanging behind the causes salivation. You
would patiently wait until he is done. There is an
assistant located outside whose main duty is to
strip and trim edges, put some knives in order and
pass the tray inwards to the spicing department.
There, assorted condiments accompanied by loaves of
bread and rolls of injera is placed partly covering
the broondo (the tenderest cuts of meat). Unlike
other eateries of similar class, the waiters are
like the Arsenal squad, passing balls fast and
swift. Bottled mineral water is the most preferred
beverage ordered by many diners to take along with
the raw meat.
With some excerptions now and then, the butchery
does not serve take always in spite of the fact that
a dozen oxen seemed to have been slaughtered. The
exceptions are orders passed from vehicles parked
along the road and conveyed through waiters. These
are for 20 or 30Kgs wrapped in khaki papers, ported
directly to the vehicles and placed under the hoods.
The special customers do not need to queue under the
burning heat of the sun. Their money would bear
those minor inconveniences. I closed my eyes and
tried to draw parallels between the paupers sitting
inside the nearby churchyard and waiting for alms of
any kind. Would it ever occur to their minds the
number of cattle taken away from the national
pulling force just to quench the desires of the
devouring rich here and abroad?
Environment scientists, nutritionists included in
collaboration with the clergy may perhaps create a
common forum to discuss finding ways and means of
slaughter reduction.
Fasting meat may have economic virtues these days
more than its religious rituals and health care. As
a layman of religious rationale, I would think
fasting would be more appropriate if you withstand
temptations to eat and drink what you have whenever
you want it and not abstain from eating what you do
not have in the first place.
The haves however, have already started saving money
for the Easter feast. It has now become common among
friends and villagers to raise funds and buy
livestock to share among members during big
celebrations.
Judging by the tips we get from the media, several
thousands of cattle are dying due to a sustained dry
season. Concerned authorities are claiming that they
are doing their level best to assist the situation
and find ways and means to provide the remaining
cattle with water and fodder. If timely steps are
not taken, the next Easter holiday would heavily
deplete our animal resource. The 54 Br per kilo
price would even be taken to be cheaper then.
The clergy seem to discourage fish as an intake of
Lent food. Some say that Jesus Christ had fed his
followers and disciples with some fresh fish. Why
people are encouraged to abstain from marine food is
hard to understand.
What are the alternative food items we can resort to
now that meat and fish are left alone? You may
hasten to tell me about vegetables and fruits not
knowing their prices. What if I tell you that a kilo
of sunflower seeds cost nine Birr while edible oil
has soared up to 25 Br per litre?
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