Tapiwa Guzha, a Zimbabwean molecular biologist turned culinary innovator, is transforming the ice cream landscape in Cape Town by creating more than 600 unique flavours inspired by indigenous African ingredients.
Guzha’s inventive approach draws on local fruits and botanicals such as baobab, tamarind, and masawu, blending scientific precision with culinary creativity to produce distinctive ice cream experiences that celebrate Africa’s rich food heritage.
His Cape Town-based shop has quickly gained attention for pushing the boundaries of traditional ice cream, offering flavours that are both novel and rooted in African culinary traditions. Guzha’s work highlights the potential of local ingredients to inspire premium, culturally resonant desserts, while introducing global audiences to the diversity of African
tastes.
Beyond innovation, Guzha’s endeavour underscores a growing trend of African entrepreneurs redefining traditional foods, combining science, creativity, and heritage to create products that resonate both locally and internationally.
