Description: Sowans is an ancient Irish dish made by fermenting the husks or coarse outer layer of oats in water to extract starch. After several days of natural fermentation, the resulting liquid is boiled into a sour, thin porridge. It was a staple of the rural poor and is one of Ireland’s oldest surviving food traditions.

Prep Time: 10 minutes (active)
Fermentation Time: 5–7 days
Cook Time: 10–15 minutes
Servings: 4

Ingredients:

• 2 cups oatmeal husks or steel-cut oats
• 4–5 cups lukewarm water
• Pinch of salt (optional)

Instructions:

1.Ferment:
Place the oats in a large glass or ceramic bowl. Cover with lukewarm water and stir. Cover the bowl with a cloth and leave at room temperature to ferment for 5–7 days. Stir once a day. It will develop a slightly sour smell as it ferments.

2.Strain:
After fermentation, strain the liquid through a fine sieve or cheesecloth into a saucepan. Discard the solids. Let the strained liquid sit undisturbed for a few hours so the starch settles at the bottom. Carefully pour off the top water layer and keep the starchy liquid.

3.Cook:
Bring the starchy liquid to a boil, stirring constantly. Simmer until it thickens into a smooth, runny porridge (about 10–15 minutes).

4.Serve:
Traditionally served plain or with a little salt. Modern takes may add milk, cream, or a drizzle of honey.

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Optional Modern Touch:

Add a splash of cream or serve chilled with stewed fruit or honey for a contrast to the natural sourness.