Clean the Tilapia and make cuts all along both side of the fish. Cut into the fish bone as much as possible to allow it to cook fast.
Blend chopped onion, garlic, ginger, black pepper, nutmeg powder, fresh pepper, a little water. Add 2 MAGGI d3d33d3, vinegar and oil to the blend and stir gently. Then taste to correct seasoning.
Spread the marinade (the blended spices) on the fish and keep them in the fridge for a while.
Make a charcoal BBQ. With the fire on medium heat, set the fishes onto the grill. Spread the remaining marinade on the fishes time to time until cooked.
Serve with fried ripe plantain, banku, Attiéké and little tomato stew.