Kirkwall, Scotland
Everywhere around the world, a locally grown crop forms the main staple of the diet. The staple crop in Scotland is oats. Scotland provides a perfect growing location for oats thanks to “long daylight hours, plentiful rainfall and acidic soil.” Scotland has grown oats since the Romans first imported them as horse feed. Since then, oats have become a staple part of the diet, from porridge to bannocks or oatcakes.
I had never eaten an oatcake before this trip, but I noticed that they were for sale at Tesco in Kirkwall. Earlier that day at the Battle of Culloden site, we were told how few oatcakes were given (3 biscuits) as daily provisions to the Jacobite troops. Seeing how small the package was, I picked one up to bring back and try for dinner.
The oatcakes were well-prepared and local to the Orkney Islands, but were dry and pretty bland to eat on their own. I couldn’t imagine eating only three of these as a daily ration while still trying to march and fight. The oatcakes worked well in soup, just like any other cracker.
Oats are the staple of traditional Scottish cuisine, and I was glad to try oatcakes. Trying the oatcakes also gave me a clear sense of how much the Jacobite troops struggled before the Battle of Culloden. All cultures have staple foods, so one of the great benefits of travel is seeing and sampling them in their home locations.