Tobago pacro water

Step 1: Sort through 1 ⅛ lb pacro (chitons) and discard any that are damaged, smell bad, or don't grip or move when touched. Scrub them well under running water, then soak in cold water with 1 lime for 20 minutes and rinse again. (For clams, discard any with cracked shells or that stay open when tapped.)

Step 2: Bring 6 ¼ cups water to the boil in a large pot with 1 onion, 4 cloves garlic, 4 sprigs fresh thyme, 3 spring onions and 1 stick celery. Add the pacro and simmer for 25 minutes, until the meat is firm and comes away from the shell plates.

Step 3: Lift out the pacro, remove the meat from the shell plates and girdle, chop it small and return it to the pot. Strain the broth first if you see any grit.

Step 4: Add 2 green bananas, 9 oz dasheen and 1 scotch bonnet and simmer for 15 minutes.

Step 5: Meanwhile, mix 3 ½ oz plain flour, a pinch of ¼ tsp salt and ¼ cup cold water into a firm dough, then roll into small thin spinners between your palms.

Step 6: Drop in the spinners and simmer 10 minutes more, until they float and the dasheen is tender. If using clams, add them now instead and cook until every shell has opened; discard any that stay shut. Season with the rest of ¾ tsp salt, remove the whole pepper without bursting it, stir in ½ oz butter if using and serve hot.