Guzha is now the one man who has made ice cream from bitter leaf and edible clay.
He holds a PhD in Molecular Biology and so far, Guzha has creatively made over 600 inventive ice cream flavours including using baobab. His masterclass for making ice cream started from his grandmother’s garden. He also uses blackjack, sorghum, millet, hibiscus, and okra to make ice cream 🙂
Tapiwa Guzha may want to see people appreciate the African heritage through food but his focus is more on Africans — encouraging his customers to cherish things invented by and for Africans.
“There’s an opportunity to decolonise the foodscape in the city, in the country and indeed on the continent,” Guzha said.
His beautiful ice cream restaurant is called Tapi Tapi Ice Cream. The name points to his mother tongue. It is a place where food is beyond surface level but more on African identity and creativity.
By Elijah Christopher
Elijah Christopher is a journalist at A New Touch Of Africa, is also a creative writer, a poet, and an IT enthusiast. He contributed to the collaborative poem written in celebration of Edwin Morgan Centenary, the first Glasgow poet laureate and Scottish national poet from the University of Glasgow. He loves meeting people and learning about new places, cultures, events, and lifestyles.