Best Hiking & Camping Recipes: Part 1

Let’s be honest, a little bit of effort with meal preparation on an overnight hike can go a long way to restoring tired hikers and ensuring that the body gets the energy and nutrients that it needs (read: deserves) to recover for another day of tackling the trails.

All these recipes have been tried and tested. Use as is, or modify to your taste and the size of your group.

Basil Pesto Pasta (Serves 4–6)

When: Best served towards the last day of a longer, multi-day trip – ingredients will stay fresh for up to a week if packaged carefully and kept relatively cool.

Who: The tired hiker on a multi-day trip who needs some energy and a healthy meal full of fresh ingredients.

You will need:

• Off-the-shelf sealed container of ready-made basil pesto (250g)
• Fresh basil and rocket leaves, in a ziplock bag
• 2 large tomatoes
• Pine nuts (100g)
• Tagliatelle pasta (300g)
• Chevin (100g)
• Salt and pepper to taste

Dice the tomatoes.

Bring a pot of water to the boil, then add your pasta. Cook for 10–15 minutes or until al dente. Remove from heat and drain excess water.

Add the basil pesto and mix with the pasta until it is covered. Add the tomatoes and crumble the goat’s cheese over the pasta. Garnish with basil and rocket leaves and serve.

Spelt Salad (Serves 4–5)

When: Best served on a wild-camping trip – lightweight, nutritious and all the ingredients should last two to three days if packaged carefully.

Who: Hungry hikers on a multi-day excursion, needing a nutritious meal.

You will need:

• Ready-to-eat spelt x2 (available from Woolworths) (500g)
• 2–3 large tomatoes
• 2 large avocados
• 3 rounds of feta
• 4–6 sprigs of mint
• Cranberries (100g)
• Almonds (100g)
• Olive oil (50ml)
• Salt and pepper to taste

Dice or chop the tomatoes, avocados and feta, and finely chop the mint. Put the spelt in a pot and heat gently for 90 seconds. Allow to cool for five minutes.

Add all the chopped ingredients to the pot along with the cranberries, and mix. Pour olive oil over the contents, add salt and pepper to taste, and toss in the nuts last. Serve immediately.

Preparing a spelt salad on Day 2 of a wilderness trail deep in the Cape Fold Mountains.

Quinoa Salad (Serves 2)

When: The second or third night of a difficult multi-day hike, when you still have enough gas (quinoa takes a while to cook). Gluten-free and high in protein, when cooked this lightweight grain will restore energy levels and is packed with amino acids – great for recovery.

Who: Quinoa can be a labour of love, so this meal is best shared with your favourite gluten-intolerant or banting friend.

You will need:

• 1 cup of dry quinoa (stored in a ziplock)
• A handful of baby/Rosa tomatoes
• 1 avocado
• 1 small round of feta
• ½ a baby cucumber
• 4 sprigs of mint in a ziplock bag
• Pinch of salt and pepper (stored in recycled contact lens case)

Put the quinoa and two cups of cold water in your pot, and bring to the boil. Once boiling, turn down the heat and allow to simmer for up to 20 minutes – or until the ‘legs’ of the quinoa have sprouted and the water has been fully absorbed.

While the quinoa is simmering, finely cut your tomatoes, cucumber and mint. Slice up your avo.

Once the quinoa is cooked, allow to cool in the pot. Then sprinkle in the salt, pepper and mint and mix. Add tomatoes, cucumber and avo, then crumble the feta over, and mix again. Serve immediately.

Coriander Pesto Pasta (Serves 2)

When: This makes for a hearty meal on the first or second night of a multi-day trail and helps get rid of excess weight and bulk upfront. The ingredients will stay fresh for a few days, so it might also make for a delicious meal at the end of a trail if you’re willing to carry the extra grams.

Who: Quick and easy, this simple but piquant meal is best prepared when you arrive late to camp and shared with your most impatient or hungry hiking buddy.

You will need:

• 1 bag of pitted black olives (200g)
• Pasta (we prefer Farfalloni) (250g)
• 1 small sealed container of coriander pesto (we prefer Ina Paarman’s) (125g)
• ½ block Gruyère cheese
• Tenderstem broccoli (150g)

Add water and your broccoli to your pot and bring to the boil. Remove the broccoli while still crunchy and set aside, then add your pasta to the pot. Cook for 10–15 minutes or until al dente. While the pasta is cooking, tear your olives in half and cube your cheese into small blocks.

Remove the pasta from the heat and drain excess water. Add pesto to the pasta and mix thoroughly. Throw in the olives, broccoli and Gruyère, mix and serve while still hot.

Late-night serving of a piping hot and delicious coriander pesto for two on Traverse 2 of the Rim of Africa.