ICE CREAM TOPPED WITH SUN DRIED FISH AND CHILLIE

Walking  through his ice cream shop, the ingredients he’ll be playing with today are sprawled out like a smorgasbord. Red finger millet, found across the continent (“earthy and nutty,” he says). West African sun-dried black eyed pea greens and a legume called tiger nut. From East, Central and Southern Africa there is sun-dried, salt-cured kapenta fish, known as Matemba (“salty, moderate fish flavor”). From Southern Africa he’s chosen dried Mopane caterpillars, a local favorite (“chewy, crunchy and nutty”). All of these will soon be turned into ice cream flavors that are sure to surprise, shock, delight and maybe even disgust.

“I don’t really do the traditional idea of flavor pairings,” he explains. “I make what I like and see what comes out. So I can literally combine any of these with whatever takes my fancy.”