PAA NAKWIKO WANDE

“We eat the food that comes from outside, but we'll never abandon our traditional Hadza diet"
Anna, along with other elders, teaches the younger generation how to gather food from the forest,from foraging for wild berries, harvesting baobab fruit, or digging tubers. By passing on this knowledge, they give chance to their traditional foods, even as maize and millet from outside communities become more common.
While new foods are being introduced, the Hadzabe’s cooking traditions remain steady: meat is roasted on open flames, tubers are baked in ashes, and baobab fruits turned into a nourishing drink, reflecting their deep connection to the land.
Benjamin Owuor and Mathayo Mahaza brought this story to life during the Indigenous Storytelling workshop in Yaeda Valley organised by @afrisos in collaboration with Great Spine of Africa and under the mentorship of Jigar Ganatra , James Kydd , George Butler , Emmanuel Mollel and @Nelson Godfrey
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