Clean the Tilapia and make cuts all along both side of the fish. Cutting until the fish bone as more as possible to allow cooking very fast
In a blender, set the chopped onion, garlics, gingers, black pepper, nutmeg powder, fresh pepper, a little water then blend.
Add 5 MAGGI Naija Pot, vinegar and oil to the blend and stir gently. Then taste to correct seasoning.
Spread the fish with the marinade (the blended spices) and keep them in the fridge for a while.
Make a charcoal BBQ. While the fire turn into medium heat, set the fishes onto the grill. Spread the marinade on the fishes time to time until it cooks well.
Serve with fried ripe plantain, banku, Attiéké and little tomato stew.