Deep in the remote wilderness of Tanzania, the Hadzabe tribe—one of the last true hunter-gatherer societies—continues to live as their ancestors did thousands of years ago. Among their most fascinating and controversial traditions is their way of hunting and preparing food straight from the wild. One such practice that often leaves outsiders shocked is how they roast and eat monkeys.
The Hadzabe people are skilled hunters. They use handmade bows and poisoned arrows to hunt animals in the forest. Monkeys, though quick and clever, often fall prey to their silent and patient stalking. Once the hunt is successful, the process of preparing the monkey begins immediately, right in the forest where the animal is caught.
They light a simple fire using dried grass and sticks, creating hot coals. The monkey is then placed directly over the fire, its fur singed and skin roasted until it’s charred. The smell of roasted meat fills the air. The Hadzabe waste nothing—they use every part of the animal, showing deep respect for the life they’ve taken. This isn’t a game or a show; it’s survival.
As the monkey roasts, the elders talk and laugh, passing down stories and hunting tips to the younger ones. Once it’s cooked, they peel off the burnt outer layer, revealing the meat inside. There are no plates or utensils—only hands. Everyone sits together, sharing the meal equally. The liver, considered a delicacy, is often eaten first.
To the Hadzabe, this is not shocking—it’s tradition, survival, and culture all in one. It may seem unbelievable to outsiders, but for them, it’s just another day in the forest. This way of life, untouched by modern tools or processed food, is both amazing and humbling.
Witnessing the Hadzabe roast and eat monkey meat offers a raw glimpse into an ancient lifestyle. It challenges modern perceptions of food and culture, reminding us that human survival has always been deeply connected to the natural world—even in ways that seem unthinkable to most.
