Tapiwa Guzha has used his PhD in Molecular Biology to make more than 600 new ice-cream flavours, ranging from baobab to edible clay and bitter leaf.
Guzha, who has an ice-cream parlour in Cape Town, said that he wants Africans to be proud of their heritage.
The Zimbabwe-born doctor says he grew up eating fruit and veggies from his ouma’s garden but at school, other kids mocked his kos.
Now, through TAPI TAPI Desserts, his ice-cream bistro in Cape Town, he wants Africans to celebrate their tasty heritage, he said in an interview with Beautiful News.com.
“It is my hope that by normalising cultural dishes, I can inspire more positive attitudes and esteem in the African people,” Guzha says.