‘Pez’, also known as ‘Canjee’ is a Goan rice porridge which epitomizes the essence of Goemkarponn. In Goan homes pez is prepared from red parboiled rice which is slow-cooked in clay pots, is usually served before noon with fried salted fish besides tender raw mango pickled in brine and concentrated previous day’s curry. The warm gruel is satisfying and filling. Pez is also consumed by Goan Catholics on Ash Wednesday and Good Friday. It is consumed by Goan workers working tirelessly out in the fields under the hot sun thus hydrating them and providing the energy and nutrition to do the laborious work. This simple food is also administered to the sick and the convalescing as it is easy to digest, nutritious which aids in regaining back the strength and any loss of appetite. It is high time all Goan restaurants include the traditional Goan pez in its menu. Goa is keen on expanding its offerings of Geographical Indication (GI) tagged products so as to strengthen the authenticity of the local products. It would be in the fitness of things to also acquire GI tag for the traditional Goan Pez.
