Who doesn’t love food? Food is the common language spoken around the world. There are many different tastes to the tongue that attract, but in Scotland most people know the line up. Although sea food is one of the biggest foods exported worldwide from Scotland, other breakfast pastry style dishes are very popular among-st the locals and tourists alike.
Scotland is well endowed with food owing to the abundant mountain waters, fertile soil, clear coastal waters, lush and temperate climate. These conditions have made it possible to grow oat, barley, rear sheep, and cattle. Scotland is famously known for its beef breed, Aberdeen Angus; and it contributes to 30% of Europe’s breeding cattle. In addition to the beef production, most people don’t know that permaculture farming is a big deal in Scotland. Many citizens are continuing to look for more advanced ways to be sustainable with food.
In addition to this, the country is well known for oat based products such as oat cakes and porridge. The country is renowned for its basic meal, (haggis), which is a savory coagulated dish that is a mixture containing the lung, heart and liver of a sheep.
They are prepared by first boiling for a few minutes, then minced before being mixed with other spices such as salt, pepper, onions and suet. Some people prefer to add oatmeal slightly. The whole mixture of this is wrapped up inside a sheep’s intestines then sewn tightly together. This mixture is then boiled for several hours to make it tender and ready for consumption. It was traditionally eaten during the ‘Burns Supper’ and served with neeps and tatties (turnips and potato). However, this dish is nowadays mostly made in incased sausages to be served alongside black pudding.
Scotland is privileged when it comes to the availability of sea food. This is attributed to the fact that its mainland is surrounded by the sea. It has also several numerous islands which is also an indicator of availability of plenty of sea food. Some of the available sea species for consumption include; the Shetland salmon, shellfish, wild trout, and oysters.
Scotland as a country is considered a massive producer of sea food in Europe. It produces and exports sea food to more than sixty nations worldwide. In Tokyo Japan, Scottish lobsters are consumed in more than twenty Starred restaurants. This exemplifies how the country is a rich producer of sea food from a global standpoint.
Scottish porridge dates to ancient days. Traditional porridge was made using medium ground oatmeal, salt and water. Water is first boiled then Oatmeal is added while it keeps boiling slowly while making sure to stir constantly to avoid the formation of lumps in the porridge. When all is set and done, a bit of salt is added half way through the cooking process then served with milk when ready. Today, however, many people add sugar, syrup or honey to sweeten the porridge.
Traditional Scottish dishes have not changed much over time. The food variety has however increased due to enormous influence from other cultures around the world. There is more than just porridge for breakfast. People have tea, bacon, sausages and baked beans. Despite the introduction of modern cuisine from other parts of the world, simple and traditional Scottish cooking still prevails.