Polydish city guide
Best Sowans in Sydney
“Fermented oat husks that become both a drinkable liquor and a tangy, butter-rich porridge.”
What the real thing tastes like
Sowans or sowens (|; ; ; ; Scottish Gaelic: sùghan), also called virpa in Shetland, 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 in milk. The flavour is distinctly sour.
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Sowans is a Scottish thrift born from necessity—a way to coax every calorie from the oat. The husks that milling leaves behind are soaked and fermented until they separate into two gifts: a sour, starchy liquid you can drink, and a dense, butter-glossed porridge. It tastes distinctly sour, a tangy edge that cuts through the soft, boiled grain.
Order it here when it has
- resourceful use of milling byproduct
- distinctly sour flavor
- boiled until thickened
- served with butter
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