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 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.
This Scottish cuisine-related article is a stub.