“This flavor is for my grandmother,” says Tapiwa Guzha, pointing to a rooibos and fennel granita on the menu at his ice cream store in Cape Town, South Africa. “She grew fennel in her garden.” Guzha is a microbiologist turned ice-cream maker who was raised to grow and eat fruit and vegetables straight from his grandmother’s garden. Taking inspiration from the flavors of his childhood, he makes his ice cream with indigenous African ingredients such as blackjack, sorghum, millet, edible clay, hibiscus, baobab, and okra. In doing so, he invites…
