Food for Thought: Prince Abou's Butchery x Mangrove

Food for Thought is a Mangrove series that dives deep into different methods of food preparation, exploring tradition, sustainability, and flavor.

Our first session highlights whole animal butchery, featuring Abou Sow of Prince Abou's Butchery and Team Mangrove. The workshop and community meal will center on a whole lamb we will delve in to the many uses for the entire animal which each section accompanied by a small dish prepared to highlight the use of the lesser used elements of the animal.

Proposed Menu:

• Merguez with broad beans
  
• Lambs brain Shakshuka
  
• Cumin Chili Braised heart , Tripe + Tongue
  
• Cured Lamb Belly
  
• Lamb liver toast with bone marrow
  
• Seasonal root vegetable salad with tahini and yogurt.

Abou Sow considers the whole life cycle of an animal: they work with small, local farmers who raise their animals humanely with respect and passion. With whole animal butchery, every cut that can come from an animal is used and waste is minimized.

Come to our first Food for Thought session to learn techniques for whole animal butchering, taste and discover the many possibilities for cooking with underused parts of the lamb, and share a meal and some conversation with the Mangrove FC community.