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Surviving a Korean Winter
On a cold Korean winter evening, walking the alleys of Seoul, it is easy for your mind to drift off to warmer climates. You start dreaming of the desert and how the sunbleached sand and consistent heat from our neighboring star could finally warm the marrow of your wind chilled bones.
Then hints of spices, cardamom and curry, wafting through the air wakes you from your revery. You drift in anticipation down the alley to a small modest restaurant that hints at being able to read your mind, and deliver you from the brutal cold.
This winter, Groove Magazine has visited three African Restaurants to help you escape the cold winter months. The beauty of Africa is that its expansive land mass is reflected in the variety of flavors that has inspired African Cuisine. From hardy barbecued meats to French Delicacies, you will find flavors to please even the most complicated palate.
Take a local vacation with us and find your brief reprieve from the brutal Korean weather.
Africanport
Not everyone has the time to take a vacation to Africa to escape the cold winter months, but a visit to Africanport is nearly as good! The warm leather and wood interior already starts to seep through your winter clothes. The music coming through the speakers sings of a simpler place where your cares can float away.
The owner of the restaurant, Jeff Anoh, will greet you cheerfully at the door, if he is not busy in the kitchen.
“We try to marinate all of our foods with the traditional spices of Cameroon,” said Anoh. “Guests who are more traveled and have experienced African foods will be very comfortable with the foods here.”
Eru is a traditional wild vegetable that Anoh imports from Cameroon. It is mixed with spinach and oxtail and has a hardy deep flavor.
Achu Soup is a traditional chicken curry with a hint of spice that will sneak up on you and builds in strength as you dine. Traditionally served with cocoyams, here it is served with rice and naan for familiarity and it has a sweet warm finish.
If you are not as adventurous in your tastes, the Jerk Chicken or Grilled fish will more than suit your needs.
The African Port Restaurant has only been open since April, but Anoh has been in Seoul for more than 16 years, and his experience has already led to a strong following here.
“We highly recommend reservations for large groups,” said Anoh. “The grilled food needs time to marinate, so if you prefer quick service, reservations are very important.”
But you will be in no hurry to leave the warm comfortable interior of African Port Grill. Finish your meal with a glass of wine, and the warm spices and rich food will keep you comfortable and satisfied well after you get back home.
African Port is located just off the main drag of Itaewon, near the TAPE club.
63-46 Itaewon-dong, Yongsan-gu 010-6373-9214
Happy Home
Anambra State, in southeastern Nigeria is the anglicized version of the original Oma Mbala, the Igbo name of the Anambra River. According to the Anambra State government website, Anambra possesses a history that stretches back to the 9th century AD, as revealed by archaeological excavations at Igbo-Ukwu and Ezira; Great works of art in iron, bronze, copper, and pottery works belonging to the ancient Kingdom of Nri, revealed a sophisticated divine Kingship administrative system which held sway in the area of Anambra from c. 948 AD to 1911.
From this historical African domain also came the owner of Happy Home restaurant in Itaewon, Korea, Mr. “Bamboo” Martins.
Martins relocated from Anambra to open a boutique in Itaewon, but growing up with a grandmother who was a chef at a college dorm in Africa gave Martins the passion to cook. He now creates every recipe at the Happy Home restaurant from his family recipes.
“West African Cuisine is new to Korea,” Martin said. “I hope it will grow as time goes on.”
One of the poplar dishes, Cowleg, is similar to korean Kamja Tang, using a crosscut of leg rather than the traditional Oxtail. The stew is spicy, red and mildly saucy.
Pumpkin Seed Soup should also please a local palate. It is made with Korean Dried Fish and spinach, but the fish flavor is not overpowering. It is more akin to a smoked oyster flavor with spice that will warm the edges of your mouth and linger like a kiss.
The Tomato Stew also has some nice heat to it, but is also salty and sweet. African Spice adds flavor and heat to every dish.
“Locals like the tomato stew,” said Martin. “It has a natural, traditional Taste.”
The interior of the restaurant is not going to draw your attention from the food. You could be at a soup kitchen in New York, or any other large city around the world. The only indication that you are in an African restaurant is the music drowning out the city noises and the customer reviews hanging from one white wall from several Ambassadors and African Expatriates who reassure you the the food from Happy Home truly made them feel at home.
There are refrigerators in the dining area filled with a selection of cold drinks and beer. The tops of the coolers are covered in various bottles of alcoholic spirits that threaten to ignite or promise to quench the fire inside of you.
Martins said that Africans don’t prefer to go out in the cold. Nonetheless, the restaurant offers gatherings for Christmas. Easter and Birthdays are also popular in the spacious restaurant.
“We are New and ready to take Nigerian Food to a new level.” Martins Said. “This is our culture. Come try it and see.”
2F, 64-15 Itaewon-dong,Youngsan-gu 02-797-3185
Cairo BBQ
Strolling past the Mosque in Seoul can overwhelm your senses. The white and blue decor is alluring, like a blue light to a mosquito, it draws you in. Music usually pours from the speakers, inviting you to face Mecca and fall to your knees. You imagine a different world with mesmerizing architecture and stoic paiety.
In the staggering beauty of this world enveloped by the crush of Seoul, it is possible that you will miss the modest eatery that is the Cairo BBQ. Sitting cater-cornered to the mosque, the glass portico of the Cairo BBQ opens to an interior that is as modest and humble as the owner, Ahmed Eid Mohamed.
The decor in the restaurant is simple and unpretentious. Beige and Gold tables match the off-white walls and metal water ewers. There is a small television hanging on the wall, showing videos that match the music pouring in from outside. If you could imagine a 50’s diner in Cairo, then you have a pretty good idea of how this location presents itself.
Through a small window that leads into the kitchen, a large fully bearded man leans out and softly greets you. This is Mohamed.
Through all its modesty, you might not be prepared for the delights that this simple bistro has to bestow upon you.
Oven Roasted Chicken is served hot and fast! The meat is so tender, it is literally falling from the bone. Soft flaky brown rice accompanies the poultry and is sprinkled with hints of clove and cardamom. Marinated eggplant, served cold, tastes of rich olive oil and refreshes the palate after the spice from the chicken.
There are crisp cucumbers in light vinegar, carrot salad with fresh tomatoes and peppers, all seasoned in olive oil with a strong citrus flavor.
The Tahina is made with ground sesame, cumin and Garlic. If you are fond of guacamole, you will certainly enjoy this sauce.
Mohamed takes special pride in the lemons, marinated in olive oil and spices. He has them imported from Cairo and they certainly add a unique touch to the meal. Like all of his dishes, this is a recipe that he learned from cooking with his family.
“I love the flavor of BBQ because it is very different from Korean style,” said Mohamed. “It takes three days to make the sauce, which is a combination of olive oil, yogurt, onion, garlic, and black pepper.”
Cairo BBQ has been at this location for 2 years. Mohamed has been laboring in a kitchen since he was fourteen years old and it is truly a labor of love. Prior to opening the restaurant, Mohamed taught Arabic Cooking at the Hyundai Hotel. He was classically trained as a butcher and still makes his own cuts for the restaurant.
Every day the restaurant offers a different special and you get to experience what they are creating for that day. This ensures a simple menu and extremely fast service. Still, Mohamed recommends making reservations for the weekend, as this friendly oasis can fill up quite rapidly.
732-152 Hannam-Dong, Yongsan-gu 010-3440-0061
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