Deep in the wild heart of Tanzania, the Hadzabe tribe continues to live as true hunter-gatherers, holding tightly to their ancient traditions. One of their most striking customs is their way of preparing food straight from the land—and today, it’s roasted monkey for lunch. While this may seem unusual to outsiders, for the Hadzabe, it’s a part of survival and culture passed down for generations.
As the sun reaches its peak, a group of Hadzabe hunters returns from the dry forest carrying their catch of the day. The monkey, hunted using handmade bows and poisoned arrows, will now become the tribe’s midday meal. The preparation is raw and authentic. There are no fancy tools—just fire, wood, and the wisdom of the elders.
The roasting process begins with the men carefully placing the monkey over an open fire. The skin crisps as it sizzles under the hot flames, releasing an intense aroma that fills the air. Children gather nearby, watching with hungry eyes while the women prepare firewood and clean wild roots and berries to go along with the meal. The golden-brown meat slowly turns, getting more and more crispy, and the smell becomes even more tempting.
Once the roasting is complete, the monkey is laid out on large flat stones, and everyone gathers to share. With no plates or utensils, they eat with their hands, tearing small pieces of meat and chewing slowly, savoring every bite. For them, this is not just food—it’s a reward for skill, teamwork, and survival in the wild.
To the Hadzabe, roasted monkey is more than a dish—it is a connection to their roots, a way of life that respects the balance between nature and need. And to those watching, no matter how unusual it may seem, it’s clear: the meal looks surprisingly delicious, rich in tradition, and deeply satisfying under the African sun.
