Tour the world without leaving your campsite.
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: CRaePES This egg-free cr•pe is as paperthin 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
1/2 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), f lip, 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 MANê
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 jalape–o and mince. Warm oil in a pan and sautŽ jalape–o 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
Give the pan a swirl immediately after adding batter for an evenly cooked, golden-brown crêpe.