Sowans or sowens ( gd, sùghan), also called virpa, is a Scottish dish made using the starch remaining on the inner

husk Husk (or hull) in botany is the outer shell or coating of a seed. In the United States, the term husk often refers to the leafy outer covering of an ear of maize (corn) as it grows on the plant. Literally, a husk or hull includes the protective ...

s of oats 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

References

Scottish cuisine Porridges Fermented foods Oat-based dishes {{scotland-cuisine-stub

See also

References