FOOD

Food carried is done so for compactness, lightness, durability and ease of preparation. This does impose some limitation on the possible variety available, however, the trip is a team effort and hence there should be enough combinations to make the menu variable enough to everyones’ taste!

BREAKFAST

Will be a selection of preserves, peanut butter, pates and cheese, local bread and crispbreads and dried fruit, tea or coffee.

COLD LUNCH

Will consist of freshly-prepared salads (when available) and dried or fresh fruit. Salads will be with tuna, sardines in oil, olives, with lemon juice and seasonings, tea, coffee or juice.

HOT SUPPER

Will consist of protein in the form of meat or legumes, carbohydrate in the form of pasta, rice, cous cous, bread, and both canned and fresh vegetables (where available).  There will be a selection of dried fruit, nuts etc for deserts and snacks.

WATER

Water will come from wells, any extra will come in the form of bottled (in 1.5 - 2.0 ltr plastic bottles) water. Water will be collected and stored in 20 ltr jerry cans so reducing plastic rubbish. Well water does not necessarily have to be treated to make it drinkable, however, and will be used in cooking if there is any uncertainty in regard to its quality or purity.

It is envisaged that in towns and some larger settlements we can re-stock from town supplies, or bottled water every 3-5 days if practicable.

FOR EATING AND DRINKING

A Camel-bak or equivalent hydrator

Metal (or failing that, plastic) mug

Deep metal plate/dish (plastic is not recommended) is easily cleaned with sand)

Metal Cutlery (knife, fork, spoon)

Swiss Army knife

A TYPICAL 6 OR 7 DAY ROTATION FOR PREPARED SUPPERS:

A stir-fry noodle, meat and vegetable Asian style dish,

A rice and meat dish with mixed vegetables and beans Mexican style,

A cous cous and meat dish with vegetables and dried fruits North African style,

A pasta and meat dish with mixed vegetables Italian style,

Either ground maize or mashed potato (powder) and meat, vegetables and beans African style,

Locally sourced/produced (tuareg) bread with a meat and vegetable casserole.

In all instances we shall try and obtain whenever we can, supplies of fresh local produce, like fruit, vegetables, salad vegetables, and cheese and meat such as lamb and chicken. 

If fresh meat and vegetables are unavailable, canned meat (turkey ‘ham’, chicken ‘ham’) and vegetables will be available. Our guides are Moslem so there will be no pork products available (unless solely for our use; cured leg of pork).

Fresh and cured meats and cheeses can be kept cool for up to week, and we might have a *fridge available for our use this time.

Flavourings and seasonings will come from a variety of spices, dried herbs, and powdered packeted ready made mixes, sauces or seasonings which only need minimum preparation with hot or boiling water, enabling a full meal for up to 10 people to be made within 20 minutes.

We will have gas cylinders and double burner cooker and of course, a camp fire.

*NB the fridge will be solar powered to minimise overuse of the 12v cigarette lighter!