This recipe is one of our camping/trekking favourites. Mix things up with different flavouring packets or sauces. Remember that the powdered flavouring packets weigh a lot less than sauce. Read about our most recent trek to Santa Cruz, Peru and other cooking tips here.
Cooking time: 20 minutes
100g salami, roughly chopped (get them to cut off a chunk from a bigger piece of salami at the supermarket – it’s cheaper than pre-packaged salami slices or chorizo)
3 cloves of garlic, roughly chopped
1 Tablespoon of oil (can often buy them in little sachets, optional if the salami is really oily)
1 carrot, thinly sliced
250g pasta (can substitute pasta with rice, lentils or 2-minute noodles)
1 packet of powdered flavouring (we chose arroz con pollo – a Peruvian classic)
1 litre water
1. Heat up some oil in your pot and add the salami. Render the fat from the salami by frying it for 3-5 minutes. Add the garlic and fry it lightly for a further 1-minute. Remove the salami and garlic from the pot.
2. Add the thinly sliced carrot and cook it in the residual oil for 3-5 minutes. The thinner the slices the faster they will cook. You want the carrots to retain a bit of their crunch. Remove the carrots from the pot and set aside with the salami and garlic.
3. Add 1 little of water to the pot and bring to the boil. Add a third of the powdered flavouring to the water so the pasta will cook in a bit of a ‘stock’. Once boiling add the pasta and cook as per the instructions.
4. Once the pasta is al dente, drain the water. Add the rest of the flavouring, salami, garlic and carrots and heat everything through for a couple of minutes.