TAPPING INTO THE tastes OF AFRICA
Tapi Tapi is the brainchild of Zimbabwean-born, Shona molecular biologist Dr Tapiwa Guzha, who is also concluding a postdoctoral fellowship in genetics at Stellenbosch University. With flavours derived from wild African fruits like baobab pods (known as mawuyu in Shona), tree-hibiscus (matohwe), loquat, as well as peanut butter and imphepho, Tapi Tapi’s frozen confections use palates and flavour to act as a cross-cultural exchange.
“Ice cream is universal; it makes people feel nostalgic,” says Tapiwa. “But, in my context, if I just had normal ice cream, there’s nothing special about it. However, when I add these flavours, it opens up a whole other world and has a special resonance for Africans.”
The name Tapi Tapi comes from the colloquial Shona word for “yum” but only when referring to sweet foods. The root of the word is tapira, which describes sweet products. It’s also a play on Tapiwa’s name. Made entirely by hand, these marvellous ice creams have been enjoyed by a diverse group of foodies who relate to the ingredients and recipes. Until last year, Tapiwa was making around 10 tubs a week from his home in Stellenbosch. This was exclusively artisanal and boutique style – making direct deliveries on his motorcycle once a week.
But, now it’s time for an exciting new venture: the Tapi Tapi ice cream shop! The soft opening is being planned within the next couple of months, with the venue to be confirmed, most likely in the Salt River or Woodstock area. This will also be a creatively collaborative space between fellow African artists (including Tapiwa himself) from where impactful food events can be hosted with a wider reach. As a lover of bacon ice cream, Tapiwa likes to pair
