Deep in the heart of Tanzania, the Hadzabe tribe continues to live as one of the last true hunter-gatherer societies on Earth. Their way of life is both fascinating and ancient, passed down for thousands of years. One such tradition is their unique and primal style of cooking, including the preparation of boiled monkey — a rare and meaningful delicacy for the Hadzabe people.
On this particular day, the tribe had a successful hunt. After tracking through the dry forest for hours, they captured a small monkey, which would be shared among several families. As soon as they returned to their camp, the preparation began. The monkey was cleaned carefully using river water and a sharpened stone. The meat was then placed into a traditional pot, crafted from metal traded from nearby tribes, filled with clean water and placed over a fire built from dry sticks.
As the meat boiled, the aroma began to fill the air. Herbs and wild roots found in the surrounding forest were added to the pot to enhance the flavor. Everyone, from elders to young children, gathered around the fire, watching eagerly as the meal slowly cooked. For the Hadzabe, every part of the animal is respected and used. The broth, rich with nutrients, is consumed first, often sipped slowly from a gourd. It’s said to provide energy and strength, especially after a long day of hunting.
Finally, the meat itself is shared in small pieces. Each bite is savored with gratitude. The taste, described by some outsiders as similar to gamey rabbit or lean goat, is something the Hadzabe have enjoyed for generations. It may seem unusual to outsiders, but for this tribe, boiled monkey is more than just food — it is survival, culture, and community.
In a world racing toward modernity, witnessing the Hadzabe eating boiled monkey is a powerful reminder of humanity’s deep connection to nature and tradition. While it may be shocking or strange to some, for the Hadzabe, it’s a deeply rooted way of life that continues to nourish both body and spirit.
