OMG ! what these people doing!

 In various regions of Central and West Africa, hunting and consuming monkey meat has been part of traditional diets for generations. Among forest-dwelling communities, especially in the Congo Basin and parts of Cameroon, the practice is deeply rooted in both survival needs and cultural beliefs. Monkeys, like other forms of bushmeat such as antelope, porcupine, or wild pig, were hunted using traps, nets, and spears. Elders in these communities, known for their vast knowledge of the forest, played key roles in tracking and hunting the animals.

For these older generations, monkey meat was not merely sustenance but carried social and symbolic value. It was often prepared for special gatherings, rituals, or as a way of honoring guests. The meat would typically be smoked over a fire, preserving it for days in the humid climate and adding a distinctive flavor. In some cultures, it was believed that consuming the meat of a monkey could impart strength, agility, or intelligence—traits associated with the animal itself.

However, the relationship between humans and monkeys was not always one of prey and predator. In some groups, spiritual taboos existed around killing certain monkey species, believed to be ancestors or messengers of forest spirits. As such, the decision to hunt and eat monkey meat varied by tribe, spiritual beliefs, and ecological context.

Today, the practice has declined due to a mix of factors: conservation laws, health risks associated with zoonotic diseases, and shifting food systems. Nonetheless, older people in remote areas may still recount their experiences and the role monkey meat played in their culinary and cultural history. These stories serve as a window into how humans have historically adapted to and lived in close relationship with the ecosystems around them.