Sowans or sowens ( gd, sùghan), also called virpa,
is a
Scottish dish made using the starch remaining on the inner
husks of
oats
The oat (''Avena sativa''), sometimes called the common oat, is a species of cereal grain grown for its seed, which is known by the same name (usually in the plural, unlike other cereals and pseudocereals). While oats are suitable for human co ...
after milling. The husks are allowed to soak in water and ferment for a few days. The liquor is strained off and allowed to stand for a day to allow the starchy matter therein to settle. The liquid part, or ''swats'', is poured off and can be drunk. The remaining ''sowans'' are boiled with water and salt until thickened, then served with butter or dipped into milk. The flavour is distinctly sour.
[McNeill, F. Marian (1929). ''The Scots Kitchen''. Paperback: 259 pages, Edinburgh: Mercat Press; New Edition (25 Oct 2004) , p202]
See also
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Brochan Lom
"Brochan Lom" is a Scottish Gaelic nonsense song about porridge. The tune is popular and appears frequently at Scottish country dances and ceilidhs. It falls into the category of " mouth music" (Puirt a beul), used to create music for dancing ...
*
List of porridges
Porridge is a dish made by boiling ground, crushed, or chopped starchy plants (typically grains) in water, milk, or both, with optional flavorings, and is usually served hot in a bowl or dish. It may be served as a sweet or savory dish, depend ...
References
Scottish cuisine
Porridges
Fermented foods
Oat-based dishes
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