Culinary Preparation and Consumption Habits of Osbana: An Algerian Cooked Sausage-like Traditional Meat Product ^†

Abstract

Osbana, also known as Osbane, is a cooked sausage-like product prepared from edible by-products and is one of the most popular Algerian traditional meat products. However, there is a lack of knowledge regarding its culinary preparation and consumption habits. Therefore, this study explores these aspects within the Algerian population. Using an online questionnaire, we surveyed the people who prepare (n = 581) along with those who consume Osbana (n = 928 consumers). The survey allowed us to establish a preparation diagram of Osbana following the traditional methods involving cleaning, boiling, confecting balls/sausages, cutting, seasoning, stuffing, closing balls/sausages, conserving, and cooking. Overall, the results showed that Osbana is usually prepared from lamb, using mainly white offal (intestines, stomach, and lungs) as the main component, generally stuffed in a cleaned rumen that is not scraped of its dark layer. The rough side of the rumen is frequently put on the outside of the balls/sausages. However, regional variations in its preparation have been observed. Osbana seemed to be well appreciated by 51.7% of respondents, owing to its typical sensory properties. Interestingly, it is frequently consumed at home, at most 3 times a year (79% of consumers), but mainly served during religious and social celebrations, especially for Eid El-Adha. The common dishes used for its consumption depend on the region, but overall, it is consumed with Couscous or in a sauce. Variations in the preparation of Osbana influence the way it is consumed, hence creating typical recipes in each region. Also, these differences in its preparation may lead to differences in its nutritional and sensory properties, which require further investigation.

1. Introduction

Ethnic meat products represent one of the most significant groups of traditional foods, constituting an important element of culture, heritage, and identity in each region of the world. These products are highly accepted and appreciated by consumers [1,2]. Various processing methods are applied for their preparation using meat and/or edible byproducts as main raw ingredients. Offal-based traditional meat products are popular in many cultures and cuisines, including in the North African and Mediterranean countries [2]. The consumption of edible by-products seemed to be gradually increasing owing to their high nutritional value, low price, added-value and supplement profits to producers, and reduced wastage in the meat sector [3,4,5]. In Algerian gastronomy, offal plays a very important role as they are widely used to prepare several dishes, including ethnic meat products [2]. In fact, the recent systematic review on ethnic meat products of the North African and Mediterranean countries reported 19 products from 32 that are prepared and consumed in Algeria [2], from which more than half are prepared using the 5th quarter (edible by-product). Among these products, Osbana, characterized as a cooked sausage-like product, constitutes one of the main offal dishes prepared by Algerian families [2]. It is recognized as a very popular product of large acceptance, forming an integral Algerian culinary heritage. However, very little knowledge is available in the literature on the culinary preparation methods and consumer behavior regarding this product. The aim of this study is therefore to contribute better knowledge about Osbana by exploring, for the first time, the culinary preparation methods and consumption habits regarding Osbana in Algeria.

2. Materials and Methods

We used an online survey based on a structured questionnaire to collect data on the subject of this paper. The questionnaire was created in both French and Arabic, using the Google Forms platform. A brief description and a photo of Osbana have been used to help the respondents confirm the product under study. Data collection was performed between 26 March and 24 April 2024. After considering the inclusion criteria, 581 responses from those who prepare and 928 consumers of Osbana, living in several regions of Algeria, were retained for the analyses. Four main regions (north-central, north-east, north-west, and south of Algeria) were created to allocate the respondents. The differences between preparation methods, consumption habits, and regions were determined using chi-square statistics (p < 0.05).

3. Results and Discussion

Only a part of the results of the large survey we conducted are selected to be presented in this short paper. Figure 1 depicts a simplified diagram of Osbana preparation and its different aspects after the main steps of preparation (i.e., cleaning, boiling viscera, confecting balls/sausages, cutting, seasoning, stuffing, and closing balls/sausages), before and after conserving and/or cooking.

The results evidenced that Osbana is a sausage-like product prepared exclusively from mutton meat (98.6%). The rumen was the main ingredient used for confectioning Osbana stomach. Around 61% of the respondents declared not scraping the dark layer present on the animal’s stomach after cleaning (Figure 1B), and 80.2% put the rough side of the rumen outside of the balls/sausages. For stuffing the sewn stomach, white offal (intestines, rumen, reticulum, omasum, abomasum, and lungs) is used as the main ingredient (more than 60% of respondents). A similar result was observed for plant ingredients, spices, and condiments. Accordingly, onion, fresh tomato, chickpeas, salt, black and red pepper, garlic, coriander, and parsley were the most used. After preparation, freezing was the most commonly used preservation method before consumption (70.9%).

It is worth noting that regional variations have been observed regarding the above results in terms of the culinary preparation methods (p ˂ 0.001). For example, more than 74% of those who prepare Osbana from the northeast and south region of Algeria do not scrape the dark layer of the animal’s stomach, compared to the north-central (45%) and northwest regions (20.2%). Secondly, these same regions reported putting the rough side of the animal’s stomach outside less frequently than the north-central (86.5%) and northwest (92.9%) regions.

In terms of ingredients, several differences have also been noticed (p ˂ 0.001). For instance, lungs are more incorporated in the Osbana preparation from the northwest (89.3%) and north central (83.8%) regions than the northeast region (44.5%). Also, rice is an essential ingredient for 80.2% and 79.8% of respondents from north-central and northwestern regions, compared to those from the northeast (28.9%). In terms of conservation, freezing is used more often in the northeast (78.3%) and northwest (79.8%) regions compared to the north-central (45.9%), who prefer consuming the day of preparation/cooking.

In terms of consumption, 81.4% of the 928 consumers indicated liking Osbana, from which 51.7% highly appreciate it. The main reason for its consumption seemed to be related to its highly appreciated sensory properties (83.4%), followed by the link to childhood and tradition (55.1% of the responses). Moreover, it is frequently consumed in family settings at home, at most 3 times a year, according to 79.2% of consumers. It is further served in different religious and social celebrations, especially during Eid El-Adha, as it is the occasion of slaughtering a sheep [2]. The common dishes used for its consumption were reported to be Couscous or in sauce with 59.8% and 44.4% of the responses, respectively (Figure 1C). However, this seems to depend on the region and culinary habits of the consumers (p ˂ 0.001). The previous work on habits related to Couscous consumption reported Osbana as one of the ethnic meat products [6]. Osbana-based Couscous is a dish consumed more in the northeast region (82.7%) compared to other regions, ranging from the north-central (26%), northwest (34.3%), and south (45.6%). For consumption with a sauce, the inverse has been reported. The northeast region (28.3%) had the lowest consumption of Osbana in sauce compared to the rest of the regions (i.e., the north-central (65.3%), northwest (67.1%), and south (53.3%)).

4. Conclusions

The data in this study provided new knowledge and information on Osbana preparation and consumption in Algeria. It evidenced variations within the preparation methods and consumption habits that may arise from traditions and habits of Algerian regions, communities, or individual preferences, hence creating diverse recipes of Osbana in each region. Variations in its preparation may further lead to differences in its nutritional and sensory properties. Hence, more targeted studies on this subject are needed.