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Backpacking Food Basics

Expand Your Camp Menu With These 3 Global Recipes

Tired of premade beef stew? Try these Egyptian-, Bolivian-, and French-inspired dishes on your next trip.

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Egypt: Koshari

Combine all the best backpacking foods in this one national dish. 2 servings

¼ cup red lentils
½ cup dehydrated chickpeas
½ cup macaroni
¼ cup instant jasmine rice
2 Tbsp. onion flakes
1 8-oz. can tomato sauce
1 tsp. garam masala
1 tsp. hot sauce
2 chicken bouillon cubes (enough for 2 cups)
½ cup crispy fried onions

At Home ⇒ Store chickpeas and macaroni in one zip-top bag. Put lentils, bouillon, garam masala, and onion flakes in another. Pack fried onions separately.

In Camp ⇒ Add contents of the lentil bag and 2 cups water to a pot. Boil, reduce heat, and cover for 5 minutes. Add macaroni and chickpeas, cover, and simmer another 5 minutes. Add rice, cover, and simmer 5 more minutes, then set aside. Combine tomato sauce, garam masala, and hot sauce in a pot, boil, then simmer 5 minutes. Spoon sauce over each serving, then top with fried onions.

Weight 13 oz. Protein 23g Calories 630

France: Crêpes

This egg-free crêpe is as paper-thin and chewy as the French classic. 2 servings

1 cup flour
2 tsp. sugar
1 tsp. baking powder
½ tsp. salt
1 cup milk from powder
3 Tbsp. vegetable oil
1 banana (or 1 cup berries)
½ cup Nutella or peanut butter

At Home ⇒ Pack milk powder in a zip-top bag. Mix other dry ingredients in a separate bag. Put oil in a leakproof bottle and fruit in a hard-sided container.

In Camp ⇒ Chop fruit if needed. Reconstitute milk, then mix with dry ingredients and 2 Tbsp. oil. Slowly add water until batter is the consistency of heavy cream. Warm /tsp. oil in a pan over medium heat. Add 2 Tbsp. batter and swirl in pan to even it out in a thin layer. Cook until lightly browned (1 to 2 minutes), flip, and cook just enough to set the batter (about 1 minute). Remove from heat, fill with toppings, fold, and serve.

Weight 9 oz. Protein 17 to 27g Calories 960

Bolivia: Sopa de manÍ

Savor this simple—but rich and creamy—peanut soup. 2 servings

½ cup raw, unsalted peanuts
1 Yukon gold potato
1 medium carrot
1 jalapeño pepper
2 Tbsp. onion flakes
¼ tsp. garlic powder
2 bouillon cubes (enough for 2 cups)
1 tsp. olive oil
2 Tbsp. hot sauce (optional)

At Home ⇒ Pulse peanuts in a food processor until finely ground, about 30 seconds, and pack in a zip-top bag. Combine other dry ingredients in a separate bag. Pack oil and hot sauce in separate leakproof containers.

In Camp Combine peanuts and 2 cups water in a bowl. Set aside to soak. Dice potato and carrot. Remove stem and seeds from jalapeño and mince. Warm oil in a pan and sauté jalapeño until lightly browned (2 to 3 minutes). Stir in peanuts, peanut water, and other dry ingredients. Bring to a boil, then reduce heat, cover, and simmer until vegetables are soft (about 15 minutes) stirring occasionally. Top with hot sauce and serve.

Weight 7 oz. Protein 12g Calories 330

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