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African ice cream parlor uses dried fish and insects in their flavors (Picture: Jo Munnik/CNN)
With over 800 flavors to choose from, Tapi Tapi ice cream parlor opened in 2020 and has become one of Cape Town’s most talked about foodies. Because the molecular biologist and chef Tapiwa Guzha, who is responsible for the creations, develops unusual ice cream flavors, inspired by local products from all corners of the African continent.
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Matemba, a sundried and saltdried kapenta fish, the caterpillar of the Gonimbrasia belina moth called mopane, and mphepho, an herb used in traditional South African medicine, are just a few of the ingredients present in Guzha’s ice cream that he haben would like to contribute to the fact that the black population has more contact with their culture and identity.
Molecular biologist and chef Tapiwa Guzha (Photo: Jo Munnik/CNN)
The idea of opening an ice cream parlor came about after participants in a culinary program saw them using dry ice to make ice cream. Having access to the product due to his job, Guzha tested the experience at home. At first the production was just for him and his friends, but when he saw the growing demand, he decided to open his own business.
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Tapiwa Guzha, 36, is Zimbabwean and his biggest inspirations are his memories, such as the scents of his childhood, his grandmother’s backyard and the suburbs of the Zimbabwean capital.