TV chef Nadia Zerouali co-writes our new book

Nadia Zerouali
photo: facebook page Nadia Zerouali

The well-known TV chef Nadia Zerouali will walk the Walk of Wisdom in the spring and is co-writing our new book On the Way to Wisdom. Nadia has written several cookbooks and in 2016 was co-initiator of Ieder1, a movement against polarization in society. The Winterswijk native has a bicultural background (Moroccan/Dutch) and speaks with her heart on her sleeve. Eating together connects, is her message, and the essence of cooking, according to her, is sharing: preparing food for someone else with attention and love and then eating together.

We didn’t know Nadia Zerouali until we saw her in the television series about the Walk of Walk of Wisdom by Klaas Drupsteen. She walked with him the étappe from Beek to Kranenburg and made us both cry and laugh in twenty minutes – what a beautiful and rich combination (looking back).

What a nice person – we also thought: we would like to have him in our new pilgrim book of hours. We sent her an email and she said yes almost immediately. In May, she will walk the Walk of Wisdom : “me-time” she calls it. A week to come to yourself after months of hard work.


In our upcoming book of pilgrims’ hours On the Way to Wisdom , we will take together some of the individual experiences of pilgrims in a book. We use fragments of pilgrims’ accounts and poems interspersed with art. Especially for the book, we invite inspiring people to walk the route and write a contribution. For example, theatre maker Nynke Laverman is participating (more) and now also Nadia Zerouali.

Couscous, of cauliflower

We immediately got a book from her: Arabia. When I went to visit one of our web volunteers, I chose an easy dish for lunch: cauliflower couscous – we enjoyed it. Interesting: in Moroccan cuisine, too much cooking is standard, so there is always food for someone who just comes by. What remains is shared with the neighbourhood. Beautiful. Powerful advice also for preparing cereal couscous: don’t soak, but steam!

Read a spicy article by Nadia Zerouali about the use of recipes from other cultures by TV chefs here: link.
Here’s an interview with her about patience in Trouw: link.
Be sure to watch the TV episode with Nadia on the Walk of Wisdom, stage Beek-Kranenburg: link.