Even in South Africa, African food is not the default. And in Cape Town especially, dining can be quite Eurocentric. Centuries of colonialism erased indigenous foods and entrenched the idea that European food is somehow superior. These effects are still found today, but a microbiologist turned ice-cream maker, Tapiwa Guzha, wants that to change. With every handcrafted scoop served at Cape Town’s Tapi Tapi, he tells the story of his own food history, as well as stories from across the African continent. His freezers contain flavors like rondo ice cream, made with…
