Traditional knowledge on the plant ingredients of an indigenous herbal dish from Beni Haoua region, northern Algeria

Abstract

Background: The coastal Mediterranean region of Beni Haoua, located in Chlef province, north Algeria, is recognized with rich culinary heritage exploring wild and cultivated plant resources, but not sufficiently documented. This research is undertaken to inventory and document the indigenous knowledge of a unique local herbal dish from the region named Khobbiz/Lahchich.

Methods: Ethnoculinary data were collected through survey with 52 autochthonous women from the region of Beni Haoua. Relative frequency of citation (RFC), growth habits, growth status, plant parts used, and preparation method were documented, alongside cultural practices related to the traditional dish.

Results: The indigenous herbal dish is prepared from 14 edible plant species, predominantly wild taxa (64.3%), while cultivated herbs account for 35.7%. These species belong to nine botanical families, with Asteraceae being the most represented (28.57%), followed by Apiaceae and Amaryllidaceae (14.28% each). Most edible plants exhibit a herbaceous growth habit (92.9%), whereas trees represent only 7.1%. Leaves constitute the principal plant part used (68.8%), granting the characteristic green color to the dish. They are followed by bulbs (12.5%), oil, fruits, and seeds (6.2% each). Traditional knowledge also highlights a specific method for preparing olive oil and barley-derived products incorporated into the Khobbiz/Lahchich dish.

Conclusions: This study revealed a specific traditional dish made totally from vegetarian ingredients in Beni Haoua region. This dish merits valorization by phytochemical and nutritional investigations to unravel their characteristics and therapeutic properties.

Keywords: Wild edible plants; Culinary tradition; Mediterranean diet; Beni Haoua; Chlef province.