[Latin Name] Ganoderma lucidum

[Plant Source]from China

[Specifications] 10 ~ 50%Polysaccharides

[Appearance] Yellow-brown powder

Plant Part Used:Herb

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

Application

Natural Reishi Mushroom Extract has been used in Traditional Chinese Medicine for at least 2,000 years. The Chinese name ling zhi translates as the “herbs of spiritual potency” and was highly prized as an elixir of immortality.

Natural Reishi Mushroom Extract is Traditional Chinese Medicine indications include treatment of general fatigue and weakness, asthma, insomnia, and cough.chemotherapy patient, strengthen constitution, improve symptomvaletudinarian and recuperated from a severe illness for the rehabilitation of anxiety, insomnia, slip of physical force and memory auxiliary treatments of cardiovascular disease, diabetes, chronic hepatitis, senile disease and other chronic disease anti-aging, face and skin beautifying and nourishing of the middle-aged and elder.

Main Functions:

1) Anti-cancer, anti-tumor, and anti-neoplastic effects
2) Up-regulate the immune system
3)Prevent cancer metastasis
4) Anti-bacterial and anti-viral activities
5) Lower blood pressure and blood sugar
6) Beneficial effect on Lowering Cholesterol

Cuisine Red || Africola’s Lamb Kofta Recipe – Meatball Recipes – African Cuisine
i love the flavours of the spiced lamb kofta paired with garlicky preserved lemon and smoky baba ganoush. i like to add black seaweed pearls for a umami hit and pumpkin seeds tossed in sumac for crunch, but you can leave these out.

ingredients

lamb kofta

500 g minced lamb
1 tsp ground cumin
1 tsp sumac, plus extra to garnish
1 tsp madras curry powder
2 tsp ground coriander
2 large garlic cloves, crushed
1 tbsp chopped mint
8 metal skewers (see note)
oil, for cooking

preserved lemon dressing

125 ml (½ cup) extra virgin olive oil
½ preserved lemon, rind only, finely chopped
2 garlic cloves, finely chopped
1 lemon, zest finely grated

baba ganoush, to serve
roasted eggplant, to serve
toasted pumpkin seeds, tossed in sumac, to serve
black seaweed pearls (optional), to serve
warmed flatbreads, to serve
cook’s notes
oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚c. | we use australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | all herbs are fresh (unless specified) and cups are lightly packed. | all vegetables are medium size and peeled, unless specified. | all eggs are 55-60 g, unless specified.

instructions

for the koftas, place all the ingredients, except the oil, in a large bowl and mix until well combined.

divide into 8 balls, then roll each ball on a workbench with a cupped hand to form into long ovals.

thread the kofta onto skewers and lightly brush with oil.

heat a chargrill pan or barbecue to high. when you can feel the heat rising from the pan, cook the kofte for 3-4 minutes each side. don’t turn until they are well sealed or the meat will stick to the pan. season, if you like.

for the preserved lemon dressing, combine all of the ingredients in a shallow bowl.

dip the hot koftas in the dressing.

serve the koftas, with the baba ganoush and roasted eggplant. scatter over the pumpkin seeds and seaweed pearls and serve with flatbread.

chef’s notes

• choose skewers that are flat rather than rounded as the meat will mould onto the skewers better.

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