Deep in the heart of Tanzania, the Hadzabe tribe, one of the last remaining hunter-gatherer communities in Africa, continues to live in harmony with nature. One of their traditional practices includes hunting and preparing wild animals for food, including monkeys. While it may seem unusual to outsiders, for the Hadzabe, this is part of their ancient culture and survival in the wild.
In a recent visit to their remote camp, the Hadzabe men proudly demonstrated how they prepare and eat roasted monkey. After a successful hunt in the early morning, the hunters returned to the camp carrying a monkey they had tracked for hours. The hunt was quiet and skillful, using handmade bows and poisoned arrows, tools passed down from generation to generation.
The process of preparing the monkey began by cleaning and gutting the animal using sharp knives carved from stone or metal scraps. The meat was not marinated or seasoned with spices—only the natural taste of the meat was valued. A fire was quickly built using dry sticks and hand-spun fire drills, and once the flames were strong enough, the monkey was placed directly over the fire on wooden sticks, slowly roasting above the hot embers.
As the meat cooked, the smell of roasted flesh filled the air. Children and elders gathered around, waiting patiently. The skin charred, becoming crispy, while the inside cooked through with a smoky flavor. When it was ready, the meat was divided equally among the group. The Hadzabe chewed every part with appreciation—nothing was wasted. Even the bones were cracked to suck the marrow, considered a rich source of nutrients.
For the Hadzabe, eating roasted monkey is not just about food; it’s about survival, tradition, and respect for the hunt. While their customs may seem harsh to outsiders, they reflect a deep connection to the land and a way of life that has existed for thousands of years. Watching them share the roasted monkey with smiles and laughter reveals the unity and resilience of a people living close to nature.
