Diversity in the culinary preparation practices and consumption habits of Osbane: An offal-based traditional meat product in Algerian culinary culture
Abstract
Osbane (also known as Osbana) is one of the emblematic traditional offal-based meat products of North Africa and constitutes an important element of Algerian culinary heritage. This study provides the first comprehensive investigation of the culinary preparation practices and consumption habits associated with Osbane, while highlighting regional variations in its preparation and consumption. An online questionnaire was conducted among 928 consumers and 581 women responsible for Osbane preparation, representing the four major regions of Algeria. The results revealed the existence of multiple regional recipes, reflecting a rich diversity of flavors and authentic culinary traditions. This study establishes a comprehensive flow diagram describing the traditional preparation process of Osbane. Overall, it is most commonly prepared from sheep rumen stuffed with a mixture of intestines, stomach, lungs, and other ingredients. Significant regional differences were identified in its local name, treatment of the gastric mucosa, stuffing composition, number of sausages prepared, external appearance, and preservation methods. These variations in preparation were also reflected in distinct regional consumption patterns. Osbane is predominantly consumed at home and is typically served either with couscous or in a sauce-based dish, depending on regional culinary traditions. Beyond documenting the diversity of preparation and consumption practices, this study provides the first scientific description of this traditional Algerian meat product, contributing to the preservation, recognition, and valorization of an important component of the country's gastronomic and cultural heritage. The findings also provide a valuable foundation for future research on the nutritional, technological, microbiological, and cultural dimensions of traditional meat products.
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BibTeX
@article{achou2026diversity,
title = {{Diversity in the culinary preparation practices and consumption habits of Osbane: An offal-based traditional meat product in Algerian culinary culture}},
author = {Lydia Achou and Oumeïma Touidjini and Chaima Tolba and Mohammed Gagaoua},
journal = {International Journal of Gastronomy and Food Science},
year = {2026},
month = sep,
doi = {10.1016/j.ijgfs.2026.101646},
url = {https://hal.inrae.fr/hal-05753823v1},
note = {CC BY-NC-ND 4.0},
}
RIS
TY - JOUR
TI - Diversity in the culinary preparation practices and consumption habits of Osbane: An offal-based traditional meat product in Algerian culinary culture
AU - Lydia Achou
AU - Oumeïma Touidjini
AU - Chaima Tolba
AU - Mohammed Gagaoua
PY - 2026
DA - 2026/09/17
JO - International Journal of Gastronomy and Food Science
DO - 10.1016/j.ijgfs.2026.101646
UR - https://hal.inrae.fr/hal-05753823v1
AB - Osbane (also known as Osbana) is one of the emblematic traditional offal-based meat products of North Africa and constitutes an important element of Algerian culinary heritage. This study provides the first comprehensive investigation of the culinary preparation practices and consumption habits associated with Osbane, while highlighting regional variations in its preparation and consumption. An online questionnaire was conducted among 928 consumers and 581 women responsible for Osbane preparation, representing the four major regions of Algeria. The results revealed the existence of multiple regional recipes, reflecting a rich diversity of flavors and authentic culinary traditions. This study establishes a comprehensive flow diagram describing the traditional preparation process of Osbane. Overall, it is most commonly prepared from sheep rumen stuffed with a mixture of intestines, stomach, lungs, and other ingredients. Significant regional differences were identified in its local name, treatment of the gastric mucosa, stuffing composition, number of sausages prepared, external appearance, and preservation methods. These variations in preparation were also reflected in distinct regional consumption patterns. Osbane is predominantly consumed at home and is typically served either with couscous or in a sauce-based dish, depending on regional culinary traditions. Beyond documenting the diversity of preparation and consumption practices, this study provides the first scientific description of this traditional Algerian meat product, contributing to the preservation, recognition, and valorization of an important component of the country's gastronomic and cultural heritage. The findings also provide a valuable foundation for future research on the nutritional, technological, microbiological, and cultural dimensions of traditional meat products.
SN - 1878-450X
ER -