KWIE KWIE

Usually corydoras are assumed to be Kwie Kwie. Hoplosternum (various types of armored catfish) are also Kwie Kwie.


CORYDORAS

Aquarium corydoras include the following, all of which are (should be) available at exotic aquarium centra, though the majority may require special orders:

Corydoras aeneus, Corydoras amapaensis, Corydoras approuaguensis, Corydoras baderi, Corydoras condiscipulus, Corydoras guianense, Corydoras heteromorphus, Corydoras oiapoquensis, Corydoras punctatus, Corydoras solox, Corydoras spilurus.

They range from small to large enough that their tank should be two or three meters in length at least.
They breed well in captivity.

A friend reports that the roe is initially adherent to the lower abdomen of the fish, near the rear fins. Then later it apparently falls or drifts off in clumps and sticks to plants or rocks. Something like that... I'll take his word for it, seeing as all I know about these fish is that they taste good.



COOKING

For culinary purposes, one needs the Kwie Kwie of the Surinamese estuaries and the Amazon basin - medium sized fresh-water fish, plump and round. Hoplosternum.


One prepares Kwie Kwie like Meerval or Djarabakka.



MASALA KWIE KWIE NANGA ANTRUWA
[Spiced Kwie Kwie with Antruwa. Feeds four]

Two pounds fish, cut in eight pieces.
A few antruwa (substitute one or two Asian eggplants), cut in chunks and quick blanched.
A smallish onion, chopped.
A few cloves garlic, minced.
A few Madame Jeanette peppers (substitute Scotch Bonnets), left whole.
Half a Tablespoon each of salt and sugar.
One teaspoon ground coriander, half a teaspoon ground cumin, and half a teaspoon turmeric.
Hefty pinch garam masala, goodly pinch powdered funugreek.


Gild the onion and garlic in a generous splash oil. Add the chili-peppers, salt, sugar, spices, stir briefly, and add the fish. With the spatula turn the fish a couple of times, to distribute the other ingredients and seal the outsides of the pieces. Do the same with the antruwa as with the fish. Add a splash of water, stir to loosen bottom crusties, cover the pan and let the fish and antruwa gently cook in steam till they are done. Take off heat and add some chopped herbs for sparkle. Serve with rice, and a sambal on the side.



Note I: If one has purchased whole kwie Kwie, remove the spines and fins, as well as lips and moustache. The scales can be left on. What you wish to do with the guts is your own lookout - some people leave them in.

Note II: Kwie Kwie are also excellent served with tomatoes cooked along in the pan juices.

Note III: Many people of a wonder-bread cultural persuasion, whose familiarity with fish is limited to canned tuna and the cast of Sponge-Bob Squarepants, may want to especially avoid Kwie Kwie - it has many fine bones, and may require concentration to eat.

Note IV: If, like me, you do not live anywhere near the Saramacca, Suriname, and Marowyne rivers, or even the Albert Cuyp street, you will want to use catfish instead. The recipe above is more or less the form in which I heard it, presented here for the curious. But go ahead - use catfish.