elda on kili barranco wall When it came to food on Mt. Kilimanjaro, food blogger Elda Martinez had high expectations. She runs the popular blog Elda Eats and trekked Mt. Kilimanjaro on I Artist Adventure’s Western Approach in July. We caught up with her to talk all things food on Kili — variety, calories, drinks, and more. The following interview has been edited for clarity and concision.

What expectations did you have for food going into your trek?

Elda: Food is a huge part of my life. Many friends and family asked, “What will you eat up there? Weird things?” But I’d already heard from someone who did this exact trek with I Artist Adventure that the food — and the whole operation — was impressive.

How was your first meal on the trek?

Our first meal was just below Londorossi Gate, before the real trekking began. We had quiche, snacks, and salad. Right then, I thought, “Wow, this is really good quiche.” It was also the first time our trekking group was all together — bonding over food, the best way to connect. After that first mountain snack, I knew we’d be eating really well.

What was it like eating on the mountain?

The first mountain meal was tender beef — incredible how they pulled it off. Pascal, our chef, and his team hauled everything up the mountain, cooking in a tent over propane burners. They left camp before us each morning, passed us on the trail, then had everything set up and cooking by the time we arrived. They truly put love into every detail — sanitation, food safety, table setup with folded napkins and silverware on a tablecloth. I work at a five-diamond hotel, and the hospitality on the mountain rivaled that.

What were some of your favorite meals?

I celebrated my birthday on the trek, and lasagna was the dinner — one of my all-time favorites. Served with garlic bread and butter, it was restaurant-quality. For dessert, they served fresh pineapple with custard — the presentation and flavor were unforgettable. After the tough Barranco Wall, I was exhausted and super hungry. Dinner was breaded chicken with vegetable fritters and garlic aioli. The crisp breading and perfectly cooked veggies were amazing — I probably ate a pound of it. Though I’m not a big soup fan, the chicken noodle soup was possibly the best I’ve ever had. Perfect broth, seasoning, and good chunks of chicken. We all wanted the recipe!

Did you feel you got enough calories to stay energized?

Absolutely. The portions were generous — I even worried about eating it all! There was a perfect balance of fruits, vegetables, and carb-loading foods like rice and tender beef. Some afternoons, we arrived at camp early enough to enjoy snacks like hot peanuts or popcorn with tea. I really miss those moments — they were amazing.

What drinks were available?

Unlimited filtered water, hauled up the mountain. Each morning, there was a wakeup call with hot coffee, tea, or hot chocolate delivered tent to tent by our guide. It felt like a morning song in the chilly dark. I especially loved my black tea with milk and a little sugar — perfectly comforting when you could see your breath.

How was the variety of food?

The variety was impressive. I was surprised how good the avocados were — perfectly ripe and fresh from Tanzania. Salads with avocado and tomato were incredible. The local crops, like bananas, were always perfectly ripe — not shipped from elsewhere.

What do you take away from the food on your trip?

This was a culinary experience of a lifetime, thanks to the people who cooked and hauled everything — down to every thoughtful detail. The meat quality, perfectly cooked pasta and rice, fresh eggs — all top-notch. Many don’t expect great food in Tanzania, but it’s truly a great food country. Beyond food, the warmth and hospitality from Tanzanian people I experienced on this trip were extraordinary. If more people saw this love and care, the world would be a better place. Ready to experience Tanzania and Mt. Kilimanjaro like never before? Book your unforgettable safari and trekking adventure with I Artist Adventure today!