The wholesome and hearty “Péz” known by the name Congee or Kangi is well popular in Asian countries. A kind of rice porridge preparation which is accompanied by a variety of pickles, vegetables,meats, seafoods etc In India also it reigns popularity and is known by different names in different states namely kangi, Panta bhaat etc In Goa it’s called Péz! My memory of this wonder meal goes back to my childhood days. My granny used to have Cauldrons of them ready for the farmers working in our field as their 11 am power meal break.This pot used to be set on the fire early morning with none other than Ukde or par boiled rice, it would simmer in the pot of a good 2 hrs and then left to cool. A variety of pickles, parra( fish pickle) and especially chempdi torr ( raw water mango) used to be the best pairing with this warm hearty meal. I can still remember that moments when the mannai ( workers in Konkani) their sweaty bodies would rejuvenate with this pit stop break before they could return to their laborious tasks of getting the rice crop cultivated and perhaps the same crop harvested for their next Péz meal! I’ve done a kaju koji Péz. Koji is a Japanese fermentation technique that adds probiotic and umami to the dish. The stock is flavoured with kaju koji while the accompaniments are rice,dry prawn kismur, pork floss, pickled root vegetables and miskut aiolis #chefavinashmartins #cavatinagoa #tableinthehills #congee #kanji #pez #world50best #localheartglobalsoul #reimaginedgoanfood #goan #farmersfood