Can trekking meals be more flavoursome than cardboard?

How to cook on multi day treks.
Generally cooking on multi day treks has been associated with ready made meals especially designed to be light to carry and relatively flap free to cook. The variety of meals looks quite impressive but as any outdoor enthusiast will tell you they are expensive and usually taste fairly much the same.
I was surprised by a bunch of local trekkers whilst working in Russia as to how they went about cooking on the trail; Their secret was to each bring something thereby sharing the weight of the food and when getting together combining everyone’s ingredients to create a little magic. Someone carried veggies, someone meat, someone home-made sauce another pasta, rice and cheeses. They even bought a bottle of red to wash it all down with. For breakfast someone had the porridge, someone else the milk powder and someone else the coffee and tea. Socially every meal was hugely enjoyable and the strongest team members carried a little more whilst the least strong got busy cooking. This created a great atmosphere each mealtime and enhanced the experience. And if it’s just you and your buddy heading out then why not cook your favourite meals at home, put them in a tub and warm them up once in camp. Trekking life doesn’t always have to be about eating food that is as flavoursome as cardboard.
There are a million different devices to cook on whilst out and about but basically they fall into 3 categories:
1. Gas.
2. Multi-fuel pressure stoves.
3. Fire.
Each has its pro’s and con’s but remember to think about how long you are out for and what extra weight you might need to carry in the way of fuel and gas and how to transport home the empty gas canisters. Remember to be careful with the stoves and not to use them inside a tent; read the instruction manual before and test the device before you go.
Rolfe Oostra


2008 370 bol