“I’d been making ice cream for the longest time and I'd never bothered to make flavours that would’ve made sense in an African context,” says Tapiwa Guzha. “Once I realised that, I couldn’t ignore it.”
We’re sitting in Tapiwa’s cafe, Tapi Tapi, east of Cape Town’s centre. On the wall, there’s a cork board in the shape of Africa, with names of dishes, plants and smells pinned to their areas of association: post-harvest smoke, baobab and hibiscus around Zambia and the Democratic Republic
