Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

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.


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