🍦 A Zimbabwean Turns Indigenous African Fruits into World-Famous Ice Cream: The Rise of Dr Tapiwa Guzha from Harare to Cape Town’s Most Inventive Dessert Empire
From the streets of Harare, Zimbabwe, to the bustling corners of Cape Town, South Africa, Dr Tapiwa Guzha is rewriting the dessert story with his groundbreaking ice cream brand, Tapi Tapi. At just 39 years old, this molecular biologist has turned his passion for science and African heritage into a global culinary sensation.
Unlike ordinary ice cream makers, Dr Guzha uses indigenous African fruits that were once overlooked — including baobab, tamarind, masawu, marula, and monkey orange — creating more than 60 unique flavours. Some are sweet, others tangy or smoky, but all tell a story of African culture, innovation, and pride.
What sets Dr Guzha apart is his scientific approach. As a trained molecular biologist, he applies lab techniques to perfect flavour, texture, and preservation, ensuring each scoop is both delicious and nutritious. His methods combine traditional knowledge with modern science, turning local fruits into luxury desserts that rival the finest European gelato.
Tapi Tapi has become a controversial attraction and a must-visit for food lovers and tourists alike. Critics and customers alike are amazed that African fruits can be transformed into world-class ice cream, challenging long-held assumptions that global culinary innovation only comes from the West.
Beyond the scoop, Dr Guzha’s work carries a powerful message: African creativity and resources can compete on the global stage. He has turned ingredients once considered humble or “wild” into a symbol of pride, proving that innovation, science, and culture can blend to create something extraordinary.
From Harare to Cape Town, Dr Guzha is not just serving ice cream — he is serving a scoop of African ingenuity, heritage, and bold entrepreneurship that the world can taste and celebrate.