Sowans
From Infogalactic: the planetary knowledge core
| Origin | |
|---|---|
| Place of origin | Scotland |
| Details | |
| Type | Porridge |
| Main ingredient(s) | Oat-husk starch, water |
Sowans or sowens (from Scottish Gaelic: sùghan), also called virpa,[1] is a Scottish dish made using the starch remaining on the inner husks 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.[2][3]
See also
References
- ↑ Lua error in package.lua at line 80: module 'strict' not found.
- ↑ McNeill, F. Marian (1929). The Scots Kitchen. Paperback: 259 pages, Edinburgh: Mercat Press; New Edition (25 Oct 2004) ISBN 1-84183-070-4, p202
- ↑ Lua error in package.lua at line 80: module 'strict' not found.
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