Radio & Print Media
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Some humans who enjoy food and trying out new things have published some thoughts about Tapi Tapi. Take a look at their thoughts on our work
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Tenderly Magazine
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Cape Talk
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Mail & Guardian
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Daily Maverick
Matie Media
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Food & Home Entertaining
702 Radio
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SAFM
A SENSORY EXPLORATION
I thought we could engage and explore the senses with this particular offering and every inclusion is specifically considered to stimulate curiosity and wonder and encourage people to engage with the somewhat familiar in a playful way.
MATEMBA
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This finishing salt celebrates flavour notes enjoyed across the continent and diaspora. Kapenta fish from the Great lakes, smoked crayfish from coastal West Africa, chillies and sun-dried vegetable greens. Staples for many a dish.
Take a sniff to tickle your nose before using this salt table-side. It is not intended for seasoning during cooking as many of the flavour notes will be lost to the overall dish. Best for final touches to your plate, whether on an avo, eggs or a whole meal.
sight, touch, smell and taste
MHIRIPIRI
A sweet and very spicy hot sauce, powered by habanero and scotch bonnet chillies, with fresh and fragrant strawberry and watermelon fruit.
Great for bringing one into their body and experiencing food with intention, presence and connection. The chillis will not be ignored and yet still offer a complex experience. Sweet, fragrant, sour and spicy!
sight, temperature, smell and taste
DEMBEZEKO
Mildly bitter, herbaceous, spicy and minty notes released from this blend of bitterleaf, ginger and mint. An engaging and yet calming blend, perfect for any time of day.
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Bitterleaf is often consumed as a leafy green in savoury dishes, often rinsed before cooking to get rid of its bitter flavour profile. We have found that flavour to be quite delcisious and intriguiing when used in harmony with other complementary flavours. We have used it in ice cream and sorbet and it makes a bold and moody cocktail
½ - 1 teaspoon of tea per cup, brew for 3-4 minutes and allow the loose tea to settle to the bottom before drinking
sight, temperature, smell and taste
DEMBEZEKO
Mildly bitter, herbaceous, spicy and minty notes released from this blend of bitterleaf, ginger and mint. An engaging and yet calming blend, perfect for any time of day.
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Bitterleaf is often consumed as a leafy green in savoury dishes, often rinsed before cooking to get rid of its bitter flavour profile. We have found that flavour to be quite delcisious and intriguiing when used in harmony with other complementary flavours. We have used it in ice cream and sorbet and it makes a bold and moody cocktail
½ - 1 teaspoon of tea per cup, brew for 3-4 minutes and allow the loose tea to settle to the bottom before drinking
sight, temperature, smell and taste
CHIMERA
A bespoke blend of malted millet, sorghum, fire-roasted egusi, dark and milk chocolate, toasted brown sugar, cinnamon, ginger and bird’s eye chilli.
Comforting warm notes scattered throughout this decadent hot chocolate that's packed full of familiar continental ingredients in a different context.
Highly recommend you cook this in milk, hot or cold or mix in with your morning porridge/oats or a cake mix.
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4 tablespoons powder + ¾ cup milk, stir well & enjoy (the egusi and grains will not dissolve)
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sight, temperature, smell and taste
FYNBOS
An unsweetened cordial of fynbos extracts (confetti boegoe and kapokbos), seasoned with citrus. Fynbos are a large classification onf plants unique to the Cape in South Africa and have medicinal, food, spiritual and cultural uses and significance spanning millennia.
Pairs well with soda or tonic water. A refreshing option that can be sweetened by pairing with sparkling lemonade.
Dilute to taste, loosely adding one part cordial to 3-5 parts of your drink of choice.
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sight, temperature, smell and taste
NYORA
An opportunity to participate in a practice as old as humanity, painting and mark making with soil. It's also a reminder to literally connect with the earth and reclaim access to continental soil as a right.
Hand-milled continental clay pigment for temporary mark-making on canvas. You are encouraged to play with the impermanent nature of unfixed pigment that can be washed away with water. Dissolve a small amount of the pigment in some water and use as you might with watercolours. You will need to play around with the dilution to get different shades and tones and stir well every so often as you paint to keep the clay in suspension.
Finish. Release Rinse. Repeat.
See here for a brief example of use and check out the Kasvikiro Art Portfolio for inspiration and feel free to use your fingers as well.
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sight, touch, smell
MWEDZI
A multilingual, pan-AfriKan calendar that features and celebrates a unique Afrikan language and portrait per month. Something engaging as we track the passage of time and hopefully learn something small and significant about our neighbours across the continent.
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Each portrait is an original piece based on a real Afro-descendant person as the series is about celebrating the diversity of facial aesthetics throughout time and space and a reminder that there is no incorrect way to look appropriately Afrikan.
As each face is paired to a language of these lands I welcome you to learn a little bit more about your neighbours from place far and close. Maybe catch a glimpse of something familiarly different.
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sight, thought, touch
