"There are plenty of spots around the city with great ice cream, but Tapi Tapi, a small gelateria down an alley in a less touristy part of town, is by far the most interesting. That’s because the Zimbabwean-born owner with a background in molecular biology is constantly experimenting with punchy ingredients from all over the continent. And he’s not just trying something new every once in a while—over the past five years, he’s produced around 3,000 different hand-churned flavors, spotlighting less-common ice cream ingredients like kelewele (plantain) or urwarwa (banana beer). Whatever you order, you’ll likely try a scoop using an important African ingredient you’ve never heard of (and won’t easily forget)." - Mary Holland
