Clean the Tilapia and cuts along both sides of the fish. Cut until the fish bone as much as possible to allow it to cook fast.
Blend onion, garlic, ginger, black pepper, nutmeg powder, fresh pepper, peanut paste and a small amount water. Add 2 MAGGI D3D33D3, vinegar and oil to the blend and stir.Then taste to correct seasoning.
Spread the marinade (the blended spices) on the fish and keep them in the fridge for a while.Set aside a plate each of wheat flour, whipped egg, and Gari. Pass the marinated fish in each of those plates to coat and set aside.
Make a charcoal BBQ. On medium heat, grill until fish is cooked.Serve with fried ripe plantain, banku, Attiéké and little tomato stew.