Those special tastes include combinations of indigenously sourced food like pumpkin, popped maize, peanuts, sweet potato, clay, samp - a mushy dish made of dried corn kernels.
"At some point it became an aspirational thing to say I don't eat African food ... so I started addressing ... that problem," he said at his Tapi Tapi shop.
Hailing from Zimbabwe, 36-year-old Guzha says he wants to educate locals and visitors alike on African flavored experiences and correct a narrative that things made in Africa are second rate or are not as tasty.
Located in the bohemian suburb of Observatory in Cape Town, he hopes to share the different flavors in tubs and cones, and celebrate African food culture, rituals and folklore.
Every flavor he makes has a story behind it.