Tapi Tapi, one of the most innovative ice cream parlors in Cape Town, has been attracting attention not only for the quality of its ice creams but also for the boldness and creativity of its recipes. Founded in October 2020, Tapi Tapi is the result of the vision and expertise of Tapiwa Guzha, a molecular biologist from Zimbabwe who decided to transform African ingredients into unique and surprising flavor combinations.

Located in the charming and eclectic Observatory neighborhood, the ice cream parlor is nestled between a second-hand bookstore and a record shop, with a blackboard on the facade announcing: “Tapi Tapi – authentic and artisanal African ice cream.” This picturesque location perfectly reflects the essence of the establishment, which serves as both a cultural gathering spot and a laboratory for culinary experimentation.

Tapi Tapi’s distinguishing feature is its use of typically African ingredients in its creations, resulting in flavors that challenge conventions. Some of the unusual flavors offered include:

• Salted Kapenta Fish, Caramel, and Caribbean Red Pepper: An unexpected mix that combines the intense flavor of dried kapenta fish with the sweetness of caramel and the spicy kick of pepper.
• Sun-Dried Blackjack Leaves and Caramel: A combination that merges the rustic nature of dried leaves with the smoothness of caramel.
• Malted Corn: A flavor that highlights the richness and complexity of malted corn, a traditional ingredient.
• Hibiscus, Clove, and Anise: A fusion of aromatic and exotic flavors that bring a touch of freshness and spice.

Each recipe is developed with deep respect for African ingredients and traditions, reflecting Guzha’s commitment to authenticity and innovation. Tapi Tapi is not just an ice cream parlor but a true flavor laboratory that celebrates the diversity and richness of African cuisine, attracting both locals and visitors in search of unique gastronomic experiences.

Using exclusively indigenous flavors from the African continent, Tapiwa Guzha’s ice cream has become a powerful tool for reshaping the narrative around African food. Guzha, a molecular biologist from Zimbabwe and founder of Tapi Tapi, uses his ice cream to explore and assert the rich culinary diversity of Africa, challenging the oversimplified global perception of African cuisine.

In an interview, Guzha explained that his goal is not only to create an innovative product but also to reinforce African cultural identity. “This (is) ice cream for my identity, for the good of other people,” Guzha stated. He believes that the history of global cuisine often does not give enough space to Africa, limiting itself to a generic view of African food. “I’m not trying to appeal to the global universe—I’m trying to help Black identities enjoy their culture more regularly,” he added.

Guzha’s approach is deeply rooted in the diversity and authenticity of African flavors. He draws inspiration from all regions of the continent, not restricting himself to well-known cuisines such as Ethiopian or Nigerian. His search for unique ingredients and combinations is fueled by conversations, scents, meals, and even the nostalgia of the ocean. Guzha emphasizes that research is fundamental to his creative process: “You have to research and research and research until you find some kind of truth.”

This dedication to authenticity and detail is reflected in every innovative flavor created at Tapi Tapi. Guzha goes beyond traditional recipes, exploring the potential of indigenous ingredients to create gastronomic experiences that celebrate the cultural diversity and richness of the African continent.

Upon entering Tapi Tapi, you encounter a true festival of African ingredients. In a vibrant scene, Guzha showcases a variety of ingredients he uses to craft his unique ice creams. Among them are red millet, which he describes as “earthy and nutty,” sun-dried green peas from West Africa, and the legume known as tiger nut.

The selection of ingredients is impressive in its diversity and authenticity. From East, Central, and Southern Africa, Guzha incorporates sun-dried and salt-cured kapenta fish, locally known as Matemba. This fish, with its salty and moderate flavor, is an unexpected addition to ice creams.

In Southern Africa, he selects dried Mopane caterpillars, a local delicacy appreciated for their crunchy and nutty flavor. These caterpillars are a traditional delicacy and add a unique texture to his ice creams.

Guzha explains that he does not follow the traditional idea of flavor combinations: “I do what I like and see what comes out. So I can literally combine any of them with whatever I want.” This experimental approach allows him to create unexpected and exciting flavors, challenging conventions and offering innovative gastronomic experiences.

With this bold and creative approach, Guzha transforms indigenous ingredients into ice creams that surprise and delight, exploring the richness of African flavors and bringing a new perspective to global cuisine.

Another ingredient he enjoys experimenting with is Mphepho, an herb used in traditional medicine in Southern Africa, believed to channel the spiritual world. But Guzha argues that it has many more purposes, and by creating an ice cream from it, he hopes to expand people’s understanding of this sacred plant.

“That’s one of the problems we’re trying to address,” he says. “People are so unaware of their own cultural practices. I’m not saying I’m an expert… but we can certainly help people realize much more about themselves.”

There has been some backlash, Guzha notes: “Something like this really shakes people up… questioning exactly what you’re trying to do with their culture. I’m not asking for permission. You don’t have to be an observer of your culture; you can be a participant in it. And people often forget that they actually have permission to contribute to their culture, their journey, and their knowledge systems.”

But while the ingredients may have ancient roots, Tapi Tapi’s menu is not stuck in the past. Despite having created more than 800 flavors, he says, no flavor is ever repeated.

“It’s deliberate because we’re not trying to compete against other cultures,” Guzha adds. “That would defeat the whole purpose of what I’m trying to do here.”

Tapiwa Guzha’s transformation from a molecular biologist to the founder of one of Cape Town’s most renowned ice cream parlors is a story of passion, curiosity, and innovation. It all began unexpectedly when Guzha was watching a cooking show that used dry ice to make ice cream. With access to the substance as a scientist, he decided to experiment with the technique at home. The reaction from people was intriguing, and Guzha realized that his unique approach sparked interest—especially because, as a Black man, he was challenging expectations by creating ice cream.

Guzha describes himself as a “scientist with a curious mind,” and for him, the two roles he plays—that of a scientist and that of an ice cream creator—represent different aspects of his identity. His journey is not just a scientific exploration but also a quest to connect people with their cultural roots through food.

The turning point for Guzha was the realization that ice cream has the power to transport people to their origins and offer a magical and nostalgic experience. For his Black clientele, this is particularly significant. “(If I’m talking to) another Black person, it’s like, ‘Hey, I didn’t know I could do this with my culture or my identity.’ They leave knowing a little bit more about themselves,” he explains. Guzha believes that his creations can spark a newfound curiosity and desire to explore one’s identity and reconnect with tribal roots.

Thus, Tapi Tapi has become more than just an ice cream parlor. It is a space where science and culture intersect, offering customers the opportunity to experience flavors that not only challenge their expectations but also invite them to a deeper reflection on their identity and heritage.