Pacro Water

Do you know what is Pacro Water? Well today you're going to find out. To us Trinbagonian men, pacro water represents a lot of things. It is: an elixir of life; a rejuvenator; a strengthener; a booster, an energizer....in other words, just like sea moss "It good for de back" :-D

When Trevor, a friend and facebook group member, wrote me back in August '09 about Pacro water, I knew I had to get this recipe posted. I knew about bois bande and oysters and their aphrodisiac qualities, but pacro water was a new one for me. This information is not only important to me but for all (Trinbagonian) men and perhaps all men!


So what really is pacro? Pacro is our Trini term for Chitons, a type of mollusk in the class Polyplacophora, which abounds all over the coast of Trinidad and Tobago. Fishermen all over the island know about it and its properties and therefore are always on the lookout for a few on the rocks while fishing. Usually, the pacro can be found clinging onto the rocks but I was told that they also move, seeking shade when the sun gets too hot.

So this is where my story starts...


My fisherman friend brought some pacro home the other day and showed me how pacro water is made real trinistyle. The process is simple and can be made in no time. To some the water is an acquired taste but with me it was acquired after the first sip. It was new and different but delicious at the same time. It reminded me somewhat of souse without the onions, with a slight taste of the sea but don't take my word for it; make some a try it. After all there are only benefits to be derived from drinking it, if you know what I mean. :-)


Here's the ever famous, Trinidad and Tobago favourite, Pacro Water: a sure hit in any lime. Enjoy!

PACRO WATER

3 lbs pacro (Chitons)
water (enough to cover the pacro while boiling)
25 leaves chadon beni, chopped finely
6 leaves big leaf thyme, chopped finely
5 cloves garlic, chopped finely
1 1/4 tbsp salt
2 small limes
pepper to taste

Yields about 3 qts

Wash and place the pacro in a pot to boil. Add enough water to cover the pacro.

{See how brave I am? I'm holding up a few to get a close up :-) Yes, they were still alive and moving in my hand slowly }

Boil for 15 minutes over medium to high heat

Strain using a collander.

Note: Don't throw away the pacro. We'll make use of it in a later post.

Strain using a strainer

Strain again using a smaller strainer

Add the seasonings, salt and pepper.

Squeeze the limes

Stir and adjust seasonings if necessary.

Here we have a bottle of pacro water that I carried to a lime I went to. Where did I go? Stick around you'll see. In the mean time have some pacro water and tell me what you think. Ah gone! :-)

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