Every year on Good Friday, Catholics around the world—including in Kenya—observe a unique tradition: no meat.
Whether you’re in Nairobi or Nyeri, chances are you’ve seen people passing on the nyama choma or goat stew and opting for fish instead. But what’s the reason behind this practice?
Good Friday marks the crucifixion of Jesus Christ—a day of mourning, prayer, and reflection in the Catholic faith. To honour Jesus’ sacrifice, Catholics fast and abstain from eating meat as a form of penance. But why meat? And why is fish allowed?
In Catholic tradition, meat (especially red meat from warm-blooded animals like cattle, goats, sheep, and poultry) has long symbolized celebration and indulgence. Since Good Friday is a day of solemnity, the Church calls on believers to avoid these celebratory foods as a small act of self-denial.
Fish, on the other hand, comes from cold-blooded animals and has historically been seen as a “poor man’s food” or a humbler alternative. Because it wasn’t associated with feasts or luxury, fish became the go-to protein during days of abstinence.
In Kenya, where meat is a central part of many dishes, this tradition takes on even greater significance. Choosing tilapia over mutton isn’t just a menu change—it’s a spiritual statement.
From Kisumu’s lakeside fish markets to Nairobi’s Lenten specials, many Kenyans embrace this centuries-old tradition with both reverence and creativity, preparing flavorful fish dishes that reflect both faith and culture.
So the next time you see a Catholic friend serving fish on Good Friday, know it’s more than a meal—it’s a meaningful reminder of sacrifice, simplicity, and spiritual focus.
