Sowans
Scottish dish
Type | Porridge |
---|---|
Place of origin | Scotland |
Main ingredients | Oat-husk starch, water |
Sowans or sowens (/ˈsuinz/|; /ˈsʌuɪnz/; /sɔɪnz/; /swinz/;[1] Scottish Gaelic: sùghan), also called virpa in Shetland,[2][3] 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.[4][5][1]
See also
- Brochan Lom
- List of porridges
References
- ^ a b "Dictionaries of the Scots Language:: SND :: sowans".
- ^ "Dictionaries of the Scots Language:: SND :: virpa".
- ^ D A Bender (9 June 2006). Benders' Dictionary of Nutrition and Food Technology. Elsevier Science. p. 439. ISBN 978-1-84569-165-3.
- ^ McNeill, F. Marian (1929). The Scots Kitchen. Paperback: 259 pages, Edinburgh: Mercat Press; New Edition (25 Oct 2004) ISBN 1-84183-070-4, p202
- ^ Mairi Robinson, ed. (1987). The Concise Scots Dictionary. Aberdeen University Press. p. 648. ISBN 0-08-028492-2.
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Scottish cuisine
- Brose
- Porridge
- Skirlie
- Sowans
- Cock-a-leekie soup
- Cullen skink
- Hairst bree, or hodge-podge
- Partan bree
- Powsowdie
- Scotch broth
- Balmoral Chicken
- Black pudding (Stornoway black pudding)
- Chicken tikka masala
- Collops
- Forfar bridie
- Fried chicken
- Fruit pudding
- Full Scottish breakfast
- Guga
- Haggis
- Haggis pakora
- Killie pie
- King Rib
- Link sausage
- Lorne sausage, or square sausage
- Macon
- Mince and tatties
- Munchy box
- Popeseye steak
- Pottit heid and potted hough
- Red pudding
- Reestit mutton
- Scotch pie
- Steak pie
- Stovies
- White pudding
- Bannock
- Buttery, or rowie
- Deep-fried pizza
- Macaroni pie
- Morning roll
- Oatcake
- Pan loaf
- Plain loaf
- Soda bread (Farl)
- Tattie scone
cakes, biscuits
- Abernethy biscuit
- Barley sugar
- Berwick cockle
- Black bun
- Caramel shortbread
- Carrageen moss
- Claggum, or clack
- Clootie dumpling
- Cranachan
- Deep-fried Mars bar
- Digestive biscuit
- Dundee cake
- Dundee marmalade (Keiller's marmalade)
- Edinburgh rock
- Empire biscuit
- Fatty cutties
- Festy cock
- Flapjack
- Fruit slice, or fly cemetery
- Fudge doughnut
- Hatted kit
- Hawick balls
- Heather honey
- Jethart snails
- Lucky tattie
- Macaroon
- Moffat toffee
- Pan drop (Scotch mint)
- Paris buns
- Scone (Girdle scone)
- Scottish crumpet
- Scottish pancake, or drop scone
- Selkirk bannock
- Shortbread
- Soor plooms
- Star rock
- Tablet
- Tunnock's caramel wafer
- Tunnock's teacake
- Tipsy laird
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