In the early morning mist of the African savannah, the crackling sound of fire and the smell of smoke signal the start of a new day for the Hadzabe tribe. Unlike the modern world, where breakfast may consist of cereal or toast, the Hadzabe begin their day with something truly raw and traditional—roasted monkey meat for breakfast.
This indigenous tribe, one of the last true hunter-gatherer societies on Earth, lives closely with nature. Food is not bought from markets or packed in plastic—it is hunted, gathered, and shared. For them, monkeys are a natural source of protein, hunted with skill using handmade bows and poisoned arrows. The hunt itself is quiet, respectful, and swift.
Once a monkey is caught, the preparation begins right away. A fire is lit using dried leaves and sticks. The whole monkey is placed directly onto the open flames, its fur burning off and skin charring. The smell of roasted meat rises into the crisp morning air. There are no pots or spices—only the fire and the meat, prepared as it has been for generations.
As the monkey roasts, the tribe gathers around the fire. Elders talk, children observe, and younger men learn the steps of preparing the catch. When the meat is cooked, they peel off the blackened layer, revealing tender meat underneath. There are no forks or plates—just hands and sharing.
To outsiders, eating monkey meat may seem shocking or even upsetting. But to the Hadzabe, it is life. It is breakfast, survival, tradition, and respect for nature. Nothing is wasted. Every part of the monkey—meat, organs, and even bones—is used.
This scene of roasting monkey meat in the dawn light is not just a meal. It’s a reflection of a lifestyle deeply connected to the land and to ancestral ways. In a world that is constantly modernizing, the Hadzabe remind us that breakfast doesn’t always come in boxes—and that survival can mean embracing what the forest provides.
