Today we’re taking you a bit further into the expedition by explaining how we prepare and organize our meals on a reed boat in an environment with limited resources.

Each crew member already had several adventure experiences—at sea, by bike, or in the mountains. Overall, the preparation is similar to what is done in these types of contexts.

There are several things you need to consider:

1. Space and weight
2. Perishability
3. Energy intake and diversity
4. Available equipment
5. Usable processing techniques
6. Stock duration / resupply points
7. Adaptability

Space and Weight

In our case, the trip is divided into two parts: Bolivia with support from the armada, and Brazil without support. Having the armada means having another boat capable of carrying supplies, which allows us to lighten our own boat. This is valuable during the first phase because it lets us test the vessel, see how it reacts to different navigation conditions, get used to rowing, and build endurance.

We were therefore not too limited by weight in the first part and focused on diversity so we could adapt to conditions and cravings.

For the second phase in Brazil, the approach changed since the team no longer had support. Also, stops in communities were less frequent.

Perishability

In a tropical environment without a refrigerator, you must be careful with the preservation of fruits and vegetables. Naturally we had no dairy products and did not consume meat, choosing vegetarian meals instead. However, dehydrated meat called charque can be found in Bolivia. While navigating the rivers, we often met fishermen from whom we bought fish. We also started fishing ourselves! But we could only fish or accept fish in the afternoon for preservation reasons. When someone gifted us ice, the fish was stored in the cooler—also gifted to us by kind Brazilians.

Back to preservation: the best way to keep products fresh is to consume what is locally produced and naturally adapted to the climate. In tropical climates that means bananas, plantains, coconuts, grapefruit (common in Bolivia), watermelons (abundant in Brazil), yuca (cassava), eggs, mangoes, and pineapples—the main base of our diet. Before leaving La Paz and in every major city, we also bought onions, tomatoes, carrots, potatoes, peppers, cabbage, garlic, cucumbers, beets, etc., which keep relatively well.

To make food last, we systematically remove plastic packaging and store everything in hanging nets. Each day we check the most fragile items to cook them first and set the day’s menu.

Energy Intake and Diversity

This is essential in a physically demanding expedition. Maintaining dietary diversity and adequate energy intake allows you to sustain effort and enjoy the experience. Our diet was mainly vegetarian, so we paid particular attention to plant-based protein.

There are two main strategies: combining legumes and starches, and using high-protein foods like soy protein, eggs, spirulina, and seeds.

The legume–starch combination is an ancestral technique (couscous–semolina, lentil dal–rice, feijoada–rice). Legumes and starches are considered incomplete proteins because they don’t contain all essential amino acids, but combined they form a complete protein source.

This requires soaking legumes in advance and time for cooking. We opted for a pressure cooker, which allows perfect cooking over a wood fire in 45 minutes to an hour, hands-free. Simply sauté vegetables and spices in oil, add legumes, cover with water (two finger joints above the legumes), and salt.

Soy protein is extremely easy to use! Simply hydrate it in hot water (cold water works too but slower). It’s fairly bland, so the key is to season it while hydrating—bouillon cube, spices, garlic, herbs. In 5 to 10 minutes, it's hydrated and can be used like ground meat. Recipe idea: mushroom and soy protein Bolognese.

Spirulina works great in breakfast porridge and can be used freely by each person.

We also had powdered milk—very convenient—and used it mostly for porridge. Plant milk is available but expensive and harder to find.

Additionally, we carried flax and chia seeds, nuts, cacao, chive (fermented cassava powder), dried fruit, all helpful for nutritional variety.

Finally, there is maça, a root grown in the Andes, dried and powdered. It tastes between chocolate and coffee and enriches drinks or desserts. It’s rich in potassium, calcium, sodium, iron, and vitamins B and C.

In Brazil, because of strong sun and high temperatures, rehydration salts were used to support recovery.

With all these ingredients, it’s possible to create very complete meals that support physical performance and energy needs.

Available Equipment

Unlike a bike trip or trek, we could carry bulky equipment. We had a pressure cooker, a pan/wok, welding gloves (our version of oven mitts), individual knives, three Tupperware containers, a toasting rack, a ladle, a wooden spatula, a peeler/grater, small pots, and utensils.

Tupperware lids were used as cutting boards when needed; otherwise, we mostly did without.

Processing Techniques

Techniques varied depending on the day and how much we could prepare in advance.

We ate part of our food raw, especially at lunch, because it allows us to prep directly on the boat. To avoid salmonella, we washed produce with white vinegar—mostly anything we wouldn’t peel. For the rest, it’s better but not essential.

In the evening we cooked on a wood fire made on the ground. Depending on desired cooking speed, we adjusted pot height. The fire is generally strong—good for searing but not for simmering. When only embers remain, we could slow-cook overnight, especially with the pressure cooker.

In Brazil, we cooked a large hot meal every evening, then reused leftovers the next day as the base of a composed salad eaten on the boat.

Another technique: steaming food wrapped in leaves, usually banana leaves. Great for cooking fish without a grill—keeps juices and prevents drying. It requires practice.

We also used fermentation to make drinks. Pineapple is perfect for this:

Wash pineapple peels with vinegar. Put them in a container (a large-neck bottle is ideal). Add 5 tablespoons of sugar per litre of water. Add water. Let ferment 1–2 days, releasing gas regularly.

In Brazil, we added mango and ginger.

Be careful not to let it turn into vinegar—too long a fermentation or not enough sugar can cause that. You can reuse the same pineapple peels twice.

Stock Duration and Resupply Points

Stock needs depend on the environment. We carried about 5–10 days of fresh food at the expedition start, then 4 days later on. Dried goods were restocked in large cities where it’s cheaper.

A major factor was the frequency of invitations from villages and communities to share dinner. This reduced our stock needs by a third and made logistics easier.

We also learned the importance of snacks throughout the day—mostly fruit, nuts, or dried fruit—for quick sugar boosts.

Adaptability

Since every day is different, adaptability is essential: use ingredients that are spoiling, adjust to what’s available along the route, and respond to invitations. You also need to adapt meals to each person’s physical condition (quantity, type, diversity).

Adaptability is, I think, a crucial skill for completing an off-the-beaten-path expedition.

Team Favourite Recipes

Thomas: Quinoa Vegetable Wok

Ingredients:

• 100 g quinoa
• 1 red bell pepper
• 2 red onions
• 1 carrot
• 1 broccoli
• 1 small chili (locoto in our case)
• 2 garlic cloves
• 1 thumb of ginger
• 1 tbsp turmeric
• 1 tsp pepper
• 3 tbsp neutral oil
• 10 cl soy sauce
• 15 cl apple cider vinegar (or balsamic)

Recipe:

1. Slice the onion and cut the peppers, carrot, and chili into thin strips.
2. Wash and cut the broccoli; blanch and set aside.
3. Cook quinoa in 2.5× its volume of water.
4. Heat a pot or wok. Add oil, heat, add turmeric and pepper to toast for 1 minute.
5. Add the onion; when translucent, add carrots.
6. Add peppers and chili.
7. Add broccoli, garlic, and ginger.
8. Add quinoa, soy sauce, and vinegar.
9. Serve hot.

Santi: Red Lentil Dahl

Ingredients (4 servings):

• 200 g red lentils
• 170 ml coconut milk
• 1 tomato
• 1 onion
• 2 carrots
• 1 sweet potato
• 1 tbsp olive oil
• 3 garlic cloves
• 2 tsp curry powder
• 2 pinches cumin seeds
• 1 tsp ground ginger
• Fresh cilantro (optional)
• Salt and pepper

Recipe:

1. Slice onions.
2. Dice vegetables.
3. Heat a pot, add oil and spices, toast 1 minute.
4. Add onions.
5. Simmer covered.
6. Add carrots.
7. Add tomato and reduce.
8. Add lentils, garlic, coconut milk, ginger.
9. Cook ~20 minutes; add water if needed.

Serve with rice (50 g per person).

Fabien: Chia Seed & Passion Fruit Panna Cotta

Ingredients (4 servings):

• 20 g chia seeds
• 50 g powdered milk
• 500 ml water
• 1 banana
• 2–3 passion fruits

Recipe:

1. Mix water with powdered milk.
2. Pour over chia seeds.
3. Rest 30 minutes.
4. Add mashed banana.
5. For presentation: layer mixture in a bowl and top with passion fruit.
6. Otherwise, mix everything together.

Benji: Sweet Potato Fries

Ingredients (4 servings):

• 1 kg sweet potatoes
• Neutral oil (heat-resistant)

Recipe:

1. Peel sweet potatoes.
2. Cut into uniform sticks.
3. Dry well.
4. Heat oil in a pot or fryer.
5. Fry sweet potatoes.
6. Remove and drain excess oil.
7. Salt while hot.

Télio: Porridge — The Traveler’s Essential

Ingredients (4 servings):

• 200 g quick-cook oats
• 50 g powdered milk
• 500 ml water (or infused water/tea)
• 2 tbsp honey or other sweetener
• 1 mango (or seasonal fruit)
• 2 tbsp peanut butter (or nut butter)
• A handful of Brazil nuts
• 1 tsp cinnamon

Recipe:

1. Boil water and pour gradually over powdered milk.
2. Add oats.
3. Stir to cook; texture should be creamy but textured.
4. Add remaining ingredients.
5. Mix and serve.