 While the prevalence of strict ethical vegetarianism in Africa is reported to be low since most of the traditional food consists of meat, there are a few vegetarian traditions in the African continent.Vegan dishes are commonplace in Ethiopian cuisine due to mandates by the Ethiopian Orthodox Church and Egyptian Coptic Christianity that require weekly fasting days (fasting in this context is abstaining from all meat products).Countries in North Africa have a tradition of cooking in a vegetarian style, with Morocco, Algeria, Libya and Tunisia being particularly connected with this type of cooking which includes couscous and spiced vegetables.